Pasta Puttanesca

Whole olives cured with their pits are the most flavorful. You can buy Moroccan oil cured black olives with pits from Amazon Prime.

Step 1: Set a large pot of salted water to boil.

Step 2: Add oil to a skillet large enough to hold the all the pasta over a medium heat. When the oil is hot, add the garlic and crushed pepper. After a minute, clear a space in the middle of the pan and add the anchovies. Cook until the fillets begin to melt, about three minutes.

Step 3: Stir in the olives, capers, and parsley. Add the tomatoes, oregano sprigs, and a few grindings of black pepper. Bring sauce to a bubble, reduce heat, and simmer for 8 to 10 minutes. Remove the oregano sprigs before tossing with pasta.

Step 4: While the sauce is simmering, cook the pasta. When pasta is al dente, drain and toss with the sauce. Transfer to a warmed serving bowl. Garnish with fresh oregano leaves and serve with parmasean at the table.

Ingredients:

  • 3 tablespoons olive oil
  • 6 cloves of garlic, chopped
  • ½ crushed red pepper
  • 1 tin anchovy fillets, drained
  • 20 Moroccan oil cured black olives, halved and pitted
  • 3 tablespoon capers, crushed
  • 28 ounce can crushed Italian plum tomatoes
  • 14½ ounce can diced Italian plum tomatoes
  • ¼ cup Italian parsley, chopped
  • a few grinds of black pepper
  • 2 or 3 sprigs of fresh oregano
  • 1 pound dried spaghetti
  • fresh oregano leaves for garnish
  • fresh oregano leaves for garnish