Hippie Rick's Pasta Puttanesca

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Thursday, January 01, 2004

Categories:

Italian/Entree

Yield:

4 servings

Ingredients:

2 tbsp extra virgin olive oil
4-6 clove garlic chopped
1 tin anchovie fillets drained
1/2 tsp crushed red pepper flakes
20 oil-cured black olive pitted and chopped
3 tbps capers
1 32oz can chunky crushed tomatoes
1 14.5oz can diced tomatoes drained
A few grinds of black pepper
A couple handfuls (1/4 cup) flat leave parsley chopped
1 pound spaghetti (cooked al dente)
Crusty bread (for mopping up all the greatness)

Grated Parm or Romano cheese (optional)

Directions:

Heat a large skillet to medium, add oil, garlic, anchovies and red pepper. Saute until anchovies dissolve and garlic is tender (3 mins) Add olives, capers,tomatoes, black pepper and parsley. Bring to a bubble the reduce to simmer 8-10 mins. Toss with pasta at table, serve with green salad.

Nutrition Facts:

Heck, it tastes too good to care! 

Source:

Ricardo Schieber 'The Mayor of Greenville Avenue'