Pasta Puttanesca

Name: Pasta Puttanesca
Yield: 3
Ingredients: Salt to taste; 3 tablespoons olive oil; 3 or more cloves garlic, lightly smashed and peeled; 3 or more anchovy fillets; 1 28-ounce can whole plum tomatoes; Freshly ground black pepper to taste; 1/2 cup pitted black olives, preferably oil-cured; 2 tablespoons capers; Crushed red pepper flakes to taste; 1 pound linguine or other long pasta; Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

Pasta Puttanesca was pinched from <a href="https://cooking.nytimes.com/recipes/11583-pasta-puttanesca" target="_blank" rel="noopener">cooking.nytimes.com.</a>

"There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy. Featured in: The Minimalist; Busy Nights? Classic Sauce. Learn: How to Make Pasta..."

INGREDIENTS

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Salt to taste

•

3 tablespoons olive oil

•

3 or more cloves garlic, lightly smashed and peeled

•

3 or more anchovy fillets

•

1 28-ounce can whole plum tomatoes

•

Freshly ground black pepper to taste

•

1/2 cup pitted black olives, preferably oil-cured

•

2 tablespoons capers

•

Crushed red pepper flakes to taste

•

1 pound linguine or other long pasta

•

Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

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