Bucatini alla Puttanesca

Name: Bucatini alla Puttanesca
Ingredients: 4 anchovy fillets, chopped; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon finely chopped garlic; 2 cups coarsely chopped canned no-salt-added whole peeled tomatoes, with their juice; 1/8 teaspoon salt plus 1 tablespoon, divided; 12 ounces bucatini pasta or spaghetti; 8 black olives, Kalamata or Greek, unpitted; 1 tablespoon capers, rinsed; 1 teaspoon coarsely chopped fresh oregano

Bucatini alla Puttanesca was pinched from <a href="http://www.eatingwell.com/recipes/bucatini_pasta_alla_puttanesca.html" target="_blank">www.eatingwell.com.</a>

"This classic Italian pasta recipe for bucatini (spaghetti with a hole in the center) with a flavorful tomato sauce, seasoned with olives, anchovy, oregano and capers, comes together in just 30 minutes. Puttanesca was named after the “ladies of the night” who, according to legend, cooked it to seduce their clients. Serve atop sautéed chicken cutlets with a simple tossed salad for a restaurant-worthy meal...."

INGREDIENTS

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4 anchovy fillets, chopped

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3 tablespoons extra-virgin olive oil, divided

•

1 teaspoon finely chopped garlic

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2 cups coarsely chopped canned no-salt-added whole peeled tomatoes, with their juice

•

1/8 teaspoon salt plus 1 tablespoon, divided

•

12 ounces bucatini pasta or spaghetti

•

8 black olives, Kalamata or Greek, unpitted

•

1 tablespoon capers, rinsed

•

1 teaspoon coarsely chopped fresh oregano

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