Puttanesca

This recipe is from Wikibooks, and so licensed under the GNU Free Documentation License and Creative Commons Attribution-ShareAlike 3.0 License. Note that Puttanesca is not a traditional sauce but an Italian refrigerator-surprise recipe invented in the 1960's.

Ingredients

Full Recipe

• 6 T. olive oil
• 2 medium onions
• 4 cloves garlic
• 4 oz anchovy fillets
• 1 T. capers
• 1-3 fresh or dried hot peppers, deseeded and finely chopped
• 16 large pitted black olives
• 2 lbs plum tomatoes, diced
• 1 tsp salt (plus more for pasta water)
• 1 tsp freshly ground black pepper
• 2 T. finely chopped parsley
• 1 box spaghetti or linguine

Half Recipe

• 3 T. olive oil
• 1 medium onion
• 2 cloves garlic
• 2 oz anchovy fillets
• 1/2 T. capers
• 1 fresh or dried hot pepper, deseeded and finely chopped
• 8 large pitted black olives
• 1 lbs plum tomatoes, diced
• 1/2 tsp salt (plus more for pasta water)
• 1 tsp freshly ground black pepper
• 2 T. finely chopped parsley
• half a box of spaghetti or linguine

Directions

Boil water for pasta.

Dice onions and garlic. Quarter olives. Rinse capers.

Fry onions in half the oil in skillet for 8-10 minutes. Add garlic and anchovies. Cook for one minute maximum, stirring to break up the anchovies.

Add capers, chili peppers, olives, diced tomatoes, pepper and salt to skillet. Bring to a boil then simmer uncovered 15 minutes, stirring occasionally. Also boil the pasta.

Taste the sauce. Add more salt if necessary, then drain pasta and add to skillet. Toss on low with remaining olive oil. Top with parsley and serve hot.