from Rachel Ray 30min Meal
Pasta Puttanesca
2 tablespoons (twice around the pan) extra-virgin olive oil
3 cloves garlic, minced
A shake or two of crushed red pepper flakes
4 anchovies
1 can (28 ounces) crushed tomatoes
2 tableshpoons (a palmful)capers
A palmful pitted oil-cured black olives
A palmful chopped fresh flat-leaf parsley
1 pound linguine, cooked until al dente
Heat oil, garlic, and crushed red pepper over medium heat in a skillet.
When garlic speaks, add anchovies and cook until they melt away.
Add tomatoes, capers, olives, and parsley. Add cooked pasta to pan. Heat through
Dump onto servig platter
Serves up to 4
"Puttanesca is derived from the Italian word for a lady of the night -- this dish is spicy, fast, and easy. Easy to figure out where we got the name."
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