1 lb. fresh pasta of your choice
2 chopped cloves of garlic
2 anchovy fillets
4 large plum tomatoes, peeled and diced
4 T. of capers, rinsed
1 cup chopped calamata olives
Salt, pepper, chili flakes (season to your taste)
5 T. olive oil.
10 leaves fresh sweet basil, chopped
|Preparation - Directions:
I prefer fresh pasta because it has a slightly softer texture, fresher taste and cooks faster. Plan 4 ounce per serving, a pound will serve 4 persons. After cooling, drain and toss immediately with olive oil (do not get the pasta mushy).
In a frying pan heat the olive oil, add the chopped garlic and chopped anchovy. Cook until tender. Now stir in the diced tomatoes with their juice, chopped olives and capers, salt, peppers and pinch of chili flakes. Cook for 8 minutes. Finally, sprinkle with chopped basil.
Combine the putanesca sauce and cooked pasta, mix well and serve immediately. Offer fresh grated Parmesan cheese.