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Linguini Puttanesca
Ingredients
| * | 2 tbls. olive oil |
| * | 1 onion, finely chopped |
| * | 2 garlic cloves, minced |
| * | 4 anchovy fillets, in oil, coarsely chopped |
| * | 2 28-oz cans crushed plum (Roma) tomatoes, with juices |
| * | 1/8 tsp. dried red pepper flakes or to taste |
| * | 1 tbls. small capers |
| * | 1/2 cup red wine |
| * | Salt and freshly ground black pepper |
| * | Garlic salt |
| * | 1 lb. linguini |
| * | 1/2 cup black (Kalamata) olives, sliced |
| * | 2 tbls. parsley |
| * | Parmesan-Reggiano cheese, grated |
Instructions
| 1 | Heat oil in a large saucepan. Add onion, garlic and anchovies. Cook over medium heat, 4-5 minutes, until onion and garlic are tender. Add tomatoes and red pepper flakes, stir and cook 5 minutes, stirring occasionally. Add capers, wine and season with salt and pepper. Cover and simmer 20 minutes. |
| 2 | Bring a large pot of water to boil. Add a pinch of garlic salt, then add linguini. Cook according to package directions until done. |
| 3 | Drain the pasta well and return to the warm pot. Add the tomato sauce, olives and parsley. Toss to mix well. Reseason, if necessary. Serve with cheese to pass at the table. |