Puttanesca(Olive And Anchovy Pasta Sauce)

1. 1

   In a skillet, cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds; stir in the parsley and cook the mixture for 10 seconds.

2. 2

   Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute.

3. 3

   Add the anchovies, the olives and the capers and cook the sauce, stirring, for 2 minutes.

4. 4

   In a kettle of boiling salted water, cook the pasta until it is al dente; drain it and

5. 5

   in a bowl, toss it with the sauce.

6. 6

   Sprinkle with the Parmesan cheese. Serves 2 to 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.