Pasta with putanesca sauce

4 Servings

Ingredients

Quantity Ingredient
4 Cloves garlic; finely chop
2 tablespoons Olive oil
15 Calamata olive; pitted, or pitted ripe olives
2 cans 16 oz ea. tomatoes
½ Of a 2 oz. can anchovy fillets; mashed
3 ounces Bottle capers in brine; 1/4c
⅓ cup Parsley; chopped
Salt
Pepper

Directions

In large skillet cook garlic in oil till tender but not brown. Add olives, tomatoes, anchovies, capers, and parsley. Season. Bring to boiling; reduce heat. Simmer, uncovered for 45 minutes. Serve over pasta.

Makes about 4 cups of sauce.

"The Manganoro Italian Family Cookbook" Seline Dell'orto

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