Elizabeth Minchilli’s Puttanesca

From one of my favorite bloggers, this pasta comes together in the time it takes the pasta to cook. It is so simple and delicious! If you don’t like spice, you can make it without the red pepper paste but I am crazy about it! I am so excited to have a new favorite condiment!

Penne or pasta of choice
2 sliced cloves of garlic
4 fantastic anchovies (see photo)
1 t. red pepper sauce (preserved red peppers in olive oil-see photo-I ordered from Amazon)
sliced olives, pits removed
reserve 1 c of pasta water
extra virgin olive oil
parsley, chopped

Cook the pasta according to the directions and reserve 1 cup of the pasta water. In a hot pan, add olive oil and saute garlic, add the red pepper paste and then add anchovies and they will melt. Turn off heat-the sauce is done. Add olives and stir in. Add drained pasta and stir well, add pasta water and cook until the water boils off. Add a little extra virgin olive oil (you can use new oil for flavor) and a handful of chopped parsley.


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