Recipe - Pasta Puttanesca

One fourth cup Olive oil
1 lg Garlic cloves, peeled
6 Fillets of anchovies,
drained
3 Heaping teaspoons capers
1/8 teaspoon Crushed red pepper flakes
20 Black kalamata olives,
pitted
1 small Bunch fresh basil leaves
28 ounce Plum tomatos, drain, break
up with hands
One half cup Finely chopped parsley
12 ounce Spaghetti or 1 lb. fresh
pasta
Grated parmesan or pecorino

1. Heat the olive oil over low heat in a large skillet. Add the garlic and
mashed anchovies, stir until almost dissolved, about 5 minutes.

2. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil
and tomatoes; bring to a slow boil. Reduce the heat and simmer 1012
minutes. Add a little of the reserved juice if the sauce seems too dry.
Remove from the heat and stir in the parsley.

3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini