Linguini alla Puttanesca 02-07-15

Linguini alla Puttanesca

Ingredients:

1/2 cup olive oil
3 garlic cloves, crushed
1 teaspoon red pepper flakes
12 ounces canned tomatoes
2 Tablespoons capers
4 ounces kalamata olives, sliced
1 teaspoon oregano
1-1/2 inches anchovy paste (from tube)
Chopped fresh parsley to taste
Salt and pepper to taste
Hot cooked linguine

Directions:

Combine the olive oil, garlic and red pepper flakes in a saucepan. Cook until the garlic begins to brown, stirring frequently. Stir in the tomatoes, capers, olives and oregano. Bring to a boil; reduce heat.

Simmer for 25 minutes, stirring occasionally. Add the anchovy paste and mix well. Stir in parsley, salt and pepper. Spoon over linguini on a serving platter.

Note: Little saying in Italy; "if a wife wants her husband to stay home she will make this dish because the aroma is more enticing than a lady of the evening.

Serves: 4