Title: Pasta Puttanesca
Categories: Pasta Italian
Yield: 4 Servings

1/4	c	Olive oil
1	lg	Garlic cloves, peeled
6		Fillets of anchovies, drained
3		Heaping teaspoons capers
1/8	ts	Crushed red pepper flakes
20		Black kalamata olives, pitted
1	sm	Bunch fresh basil leaves
28	oz	Plum tomatos, drain, break up with hands
1/2	c	Finely chopped parsley
12	oz	Spaghetti or 1 lb. fresh pasta
		Grated parmesan or pecorino

1. Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes.

2. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley.

3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.

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