Puttanesca
Ingredients
- 1 lb. Pipe Lisce Pasta
- ¼ cup extra-virgin olive oil.
- 3 garlic cloves peeled
- 35 oz can whole peeled Italian tomatoes with juice crushed by hand
- 6 anchovy filets
- 1 tsp crusted red peppers
- pinch of sugar
- 1 basil sprigs
- ¼ cup kalamata olives chopped
- 1 tbsp caper drained
- salt to taste
- freshly ground pepper to taste
Instructions
- 1. In a large bowl, mash the capers with the anchovies, heirloom tomatoes, green olives, olive oil and crushed red pepper until a chunky sauce forms. In a pot of salted boiling water, cook the pasta until al dente; drain. Add the pasta and chopped basil to the sauce, season generously with salt and black pepper and toss to coat.