Recipe - Pasta Puttanesca (Vermecelli With Hot Sauce)

2 tablespoon Olive oil
3 Cl Garlic; minced
2 ounce Anchovies; drained
6 cup Tomatoes, peeled; pureed
1 cup Green olives; pimientostuff
One half cup Black olives; chopped
2 tablespoon Capers
1 teaspoon Basil leaves; crumbled
One fourth teaspoon Hot pepper flakes; or to tas
One fourth cup Chopped parsley
1 One half pound Vermicelli

Heat the oil in a large heavy saucepan and saute the garlic until pale
gold in color. Add the anchovies and stir, breaking them apart with the
back of a wooden spoon. When the anchovies have dissolved, add the tomatoes
and bring quickly to a boil. Reduce heat and simmer for 10 minutes,
stirring occasionally. Stir in green and black olives, capers, basil and
hot pepper flakes to taste. Bring to a steady, gentle simmer and cook for
15 minutes. Adjust seasonings. Stir in the parsley and cook until the sauce
has thickened. Cook the vermicelli according to directions until al dente.
Drain. Toss with enough of the sauce to coat the pasta well.
Serve any remaining sauce on the side.

Serves 68.

Recipes sent to me from Bill, wight@odc.net