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| Pasta alla Puttanesca |
| Recipe contributed by Joe Barracato |
| Ingredients |
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| Preparation |
| Over medium heat, pour 2 tablespoons of the olive oil in a large saucepan. Add garlic and red pepper flakes. When garlic is golden add anchovies, olives, capers and walnuts. Lightly smash the anchovies with the back of a spoon to help them dissolve. Let cook for 30 seconds before pouring the plum tomatoes into the pan. Cook for approximately 5 minutes. About 1½ minutes before the pasta is cooked or the al dente stage, drain the pasta and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle freshly chopped parsley and plate. Serve immediately. Serves 4. |
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