Recipe - Pasta Alla Puttanesca Campania Style

1 One half pound Ripe tomatoes
Blanched, skinned
And cut into pieces
2 md Cloves of garlic peeled
One half cup Olive oil
One half pound Large black Greek olives
In brine
3 Anchovies in salt
Or 6 anchovy fillets packed
In oil drained
4 tablespoon (heaping) capers in wine
Vinegar drained
2 tablespoon Tomato paste
Salt and freshly ground
Pepper
One half teaspoon Hot red pepper flakes
1 pound Dried pasta

Pass the tomatoes through a food mill ( my favorite gadget) using the disc
with smallest holes, into a nonreactive pan. Coarsely chop the garlic on
a board. Heat the oil in a medium sized saucepan over medium heat. When
the oil is warm, add the garlic and saute until lightly golden, about 10
minutes. Meanwhile, pit the olives and cut them into quarters. If using
anchovies preserved in salt, fillet them under cold running water,
discarding bones and washing away excess salt. Cut the anchovy fillets into
1inch pieces. Add the tomatoes to the pan, then the olives, anchovies,
capers and tomato paste. Mix well and season to taste with salt , pepper,
and the red pepper flakes. Cook for 15 minutes over medium heat, stirring
every so often with a wooden spoon. Meanwhile, bring a large pot of cold
water to a boil, add coarse salt to taste, then add the pasta and cook
until al dente, for 912 minutes depending on the brand. Drain the pasta,
place it in a large bowl, pour the sauce over, and mix well. Transfer to a
warmed serving dish and serve immediately.

****I prefer to cook the sauce in a very large and deep skillet and then
put the drained pasta into the skillet to cook for just a moment so that
the flavors of the sauce will blend with the pasta ( can't think of a
better word than blend ) and then I put the pasta and sauce in a warm
serving bowl. It also saves cleaning another dish

Recipe By : RED FLA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip