Recipe: Puttanesca Sauce with Anchovies, Olives, and Capers (Spaghetti alla Puttanesca)

PUTTANESCA SAUCE
WITH ANCHOVIES, OLIVES, AND CAPERS
(SPAGHETTI ALLA PUTTANESCA)
Servings: 4

A favorite in 'Bella Napoli'.

4 cloves of garlic, halved
3 Tbsp olive oil
4 or 5 anchovy filets, chopped
1 small (14 to 16 oz) can crushed tomatoes
10 to 12 black olives, stoned and coarsely chopped*
2 tbsp capers, soaked and drained*
1/2 to 1 small red chili, chopped
2 tbsp Italian parsley, chopped*
salt
1 lb spaghetti or spaghettini

*Set aside some of the olives, parsley and capers as a garnish.

In a deep pan lightly brown the garlic in hot oil.

Add anchovies, crush to a paste with a fork.

Add the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally.

Add parsley and salt to taste; cook for a couple minutes more.

Cook the pasta. Drain well.

In a warm serving bowl put the cooked and drained pasta, add the sauce, and mix thoroughly (you can also do this in your cooking pan if it is large enough). Some like to add a sprinkling of fresh chopped parsley at this point.

Cheese is not usually served with this dish.