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5 tbsp olive oil
2 cloves garlic (minced)
4 fresh anchovy fillets (coarse chopped)
28 oz can whole plum tomatoes (drained and chopped)
2 tbsp tomato paste
2 tbsp capers (chopped)
1 tsp red pepper flakes (to taste)
1/4 tsp dried oregano
1/2 cup jalapeno stuffed green olives (sliced)
1/4 cup fresh parmesan
linguini (cooked)
Procedure
Heat olive oil in skillet and add the garlic and anchovies. Saute for about
3 minutes. To this add the tomatoes , chili flakes, capers, tomato paste and
oregano simmer for about 5 minutes.
Next add the olives. We are using jalapeno stuffed green olives, but you can
use black olives for a more traditional dish, whatever type of olives you prefer.
Saute for a another minute or two and then add your cooked pasta and mix in
the sauce until heated through.
Place on a serving platter, sprinkle extra chili flakes if desired and parmesan cheese.
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LINGUINI PUTTANESCA
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