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SPAGHETTI ALLA PUTTTANESCA (Spaghetti with Olives and Anchovies)

SPAGHETTI ALLA PUTTTANESCA (Spaghetti with Olives and Anchovies) is built on Garlic Minced, Dried Hot Red Pepper Flakes, Olive Oil, Fresh Parsley Leaves, and Flat Anchovy Fillets Drained And Minced. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 1/2 tsp
• 1/4 cup
• 1/3 cup
• 4
• 6
• 2 tsp
• 1/2 lb
• 2 tbsp

Method (preview)

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 spaghetti until it is al dente, drain it, and in a bowl toss it with the sauce.

5. 5

   Sprinkle the pasta with the Romano.