Pasta Puttanesca
The name of this piquant pasta sauce means streetwalker style, supposedly because ladles of the evening often prepared it at the end of a long night's work. Flavourful Gaeta olives are available in Italian markets and well-stocked supermarkets and are especially good in this sauce. If unavailable, substitute another high-quality olive.
2 tablespoons olive oil
3 large garlic cloves, finely chopped
One 28-ounce can crushed tomatoes
1/2 cup pitted and sliced. black Gaeta olves
1 1/2 teaspoon ved pepper flakes
Salt and freshly ground black pepper
1 pound penne
2 tablespoon minced fresh parsley leaves
1/4 cup pitted and sliced green olives
2 tablespoons capers, drained and chopped
1, Heat the olive oil in a large saucepan over medium heat. Add the garlIc and cook, stirring, until fragrant, about 30 seconds. StIr In the tomatoes, black and green olives, capers, red pepper flakes, and salt and pepper to taste.
2. Reduce the heat to low and simmer, stirring occasionally, for 10 to 15 minutes to blend the flavours. While the sauce is simmering, cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes.
3. Drain the pasta and place in a large, shallow serving bowl. Add the sauce and toss gently to combine. Sprinkle with the parsley and serve hot.
SERVES 4