Pasta Puttanesca

(Penne or Spaghetti is best)

Submitted by Debbie Chong

Anchovies 6-8

Capers 2 teaspoons

12-15 olives (Kalamata if possible)

Tomatoes 6-8

Garlic 6 cloves

Olive oil 4 Tablespoons

Red Pepper Flakes

One handful of chopped parsley for garnish (optional)

Chop up the garlic very fine and cook in olive oil at low heat for 10 minutes. Chop tomatoes and add, turn up the heat to medium until it gets hot and then turn back to low heat.

Cook approximately 20-25 minutes until mixture thickens (this step is very important). The thickening of the sauce brings out the flavor. Add capers, anchovies and olives (olives can be cut up or whole) let the anchovies dissolve.

Add al dente pasta ( approximately ¾ of the box) to the sauce and toss for 1 minute under low heat


**Optional – sprinkle parsley and grated parmesan cheese on top