Recipe: Spaghetti Anchovy Puttanesca

the appetizer:

500 Best Sauces, Salad Dressings, Marinades & More by George Geary, includes recipes like Mango Lime Chutney; Tarragon Pickle Relish; and Spaghetti Anchovy Puttanesca.

Cookbook

Spaghetti Anchovy Puttanesca

Makes 2 cups (500 mL)

Most sauces are made with the harvest from the garden. This off-season favorite from Naples is made with the bounty of a good Italian market.

Tip
I don't add salt to this pasta sauce because the anchovies are salty enough.

2 tbsp extra virgin olive oil 25 mL
3 cloves garlic, minced
2 tbsp chopped Italian flat-leaf parsley 25 mL
1/2 tsp hot pepper flakes 2 mL
1 can (28 oz1796 mL) diced tomatoes with juice
1/2 cup whole black olives, coarsely chopped 125 mL
1 tbsp capers, drained 15 mL
3 anchovy fillets
1/4 cup freshly grated Parmesan cheese 50 mL

In a skillet, heat oil over medium heat. Add garlic, parsley and hot pepper flakes and saute, about 2 minutes. Add tomatoes with juice and bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid has almost evaporated, about 30 minutes. Stir in olives, capers and anchovies and heat through. Garnish with Parmesan cheese.