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Recipes:#13:Puttanesca Pasta:By Kaynek
Puttanesca Pasta:

3 large garlic cloves,
chopped 1 can anchovies
1 ( 28-oz ) can of Italian-style peeled tomatoes 1 pound ziti pasta
2 TBs olive oil 1/8 tsp. red pepper flakes
1/4 cup capers ( the cheaper Spanish capers are just dandy for this )
1/2 cup black olives ( buy and pit the deli counter olives yourself-they'll taste much better than canned )
black pepper to taste
1/4 cup fresh chopped parsley

1. Set a pot of water to boil for the pasta; add salt to taste. Float a little oil on top to prevent the pasta from sticking.
2. Chop the garlic and open the fish. Pour off the oil from the anchovies and chop coarsely.
3. OPen the can of tomatoes, pout off the liquid. Squeeze the individual tomatoes to extract the liquid caught inside. Roughly chop the squeezedtomatoes.
4. At this point, put the pasta in the boiling water. Stir briskly; from now on until the pasta is ready, stir frequently to prevent it from sticking. Do not overcook; keep the pasta al dente.
5. Heat the olive oil in a frying pan. Add the garlic and the red pepper flakes; swirl a bit, then add the anchovies and smush with a fork until they dissolve in the oil. ( Yes, they will. Don't worry )
6. Add the chopped tomatoes and mix thoroughly. Add the capers, black pepper, black olives to taste. Don't worry about any salt; the fish and the capers will cover that.
7. Stir and reduce the heat so the sauce will simmer but not overcook.
8. Shortly before the pasta is done, add the chopped parsley and stir.
9. Drain the pasta. You may mix with the sauce, or serve the sauce separately. Puttanesca is traditionally served without cheese, but you may throw on a bit of freshly grated Romano or Parmesan if you like.

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