Pasta Puttanesca

---------- Recipe via Meal-Master (tm) v8.03

Title: PASTA PUTTANESCA
Categories: Pasta, Italian
Yield: 4 servings

1/4 c Olive oil
1 lg Garlic cloves, peeled
6 Fillets of anchovies,
-drained
3 Heaping teaspoons capers
1/8 ts Crushed red pepper flakes
20 Black kalamata olives,
-pitted
1 sm Bunch fresh basil leaves
28 oz Plum tomatos, drain, break
-up with hands
1/2 c Finely chopped parsley
12 oz Spaghetti or 1 lb. fresh
-pasta
Grated parmesan or pecorino

1. Heat the olive oil over low heat in a large
skillet. Add the garlic and mashed anchovies, stir
until almost dissolved, about 5 minutes.

2. Stir in the capers, red pepper and olives; cook 1
minute. Add the basil and tomatoes; bring to a slow
boil. Reduce the heat and simmer 10-12 minutes. Add a
little of the reserved juice if the sauce seems too
dry. Remove from the heat and stir in the parsley.

3. Pour the sauce over the cooked pasta. Serve
Parmesan on the side.

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