Spaghetti Puttanesca
Dad loves this! It’s ALMOST vegetarian with so much intensity.
5 tablespoons olive oil
2 cloves garlic, minced
4 anchovy fillets, coursely chopped
1 2 oz can whole plum tomatoes, drained and chopped
2 tablesoons tomato paste
2 tablespoons capers, minced and drained
¾ teaspoon hot pepper sauce
¾ teaspoon dried oregano, crumbled
½ cup black olives, pitted and slivered
2 tablespoons fresh parsley, chopped
12 oz spaghetti, cooked and drained.
In a medium skillet heat oil; sautee garlic and anchovy fillets for 3 minutes, stirring frequently. Stir in tomatoes, tomato paste, capers, hot pepper sauce and oregano; simmer 5 minutes, stirring occasionally. Stir in olives and parsley; simmer 2 minutes longer. Toss with hot spaghetti in serving.
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