Linguine Puttanesca (serves 4)
2 Tb. olive oil
4 cloves garlic, minced
1, 35 ounce can of plum tomatoes, with their juices
1/3 cup small capers, rinsed, drained
2 1/2 cups imported black olives, pitted, chopped
Fresh black pepper, to taste
1 pound linguine
Â½ cup fresh Italian parsley, chopped finely
1. Heat the oil in a large non-stick saucepan over medium-high heat. Add the anchovies and garlic. Mash the anchovies up with the back of a fork. Add tomatoes with their juices, capers, olives and fresh pepper. Break up tomatoes with the back of a spoon. Bring to a simmer.
2. Reduce heat to low and cook sauce for twenty minutes, covered.
3. Meanwhile, bring a large saucepan of salted water to a boil over medium-high heat. Add linguine and cook until al dente, stirring once or twice, about twelve minutes. Drain.
4. Transfer the sauce to a large serving bowl and add pasta, toss well. Serve garnished with chopped parsley.