Puttanesca sauce
Traditionally, the sauce is served with spaghetti (spaghetti alla puttanesca), though it may be used with other dry pastas such as bucatini or vermicelli.

2 Tbsps olive oil
2 cloves garlic, finely chopped
1 fresh red chili, chopped
1 Tbsp fresh basil,
2 oz anchovies, drained
6 oz black olives, pitted, chopped
1 heaped tablespoon capers, drained
1 lb tomatoes, skinned and chopped
1 Tbsp tomato purée
salt and black pepper, to taste

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Posted in recipes by Lisa - November 17th, 2006 |
Tags: pasta, recipe, food, cooking, cuisine

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