Pasta Ala Puttanesca
Serves 5
Ingredients
1lb Morelli Linguini Wheat Pasta
2 (18oz) jars of organic Peeled tomatoes
1/4 cup of Extra Virgin Olive oil
1 tablespoon Oregano
1/8 tablespoon Dried red pepper flakes
1/2 Cup Tiny black olives
1/4 Cup Drained salted capers
4 cloves Garlic, peeled and minced
8 Anchovie filets, chopped
1/2 cup Chopped parsley
2 tablespoon Salt
Directions
1. Bring 4 quarts water to a boil; add salt and stir
in the linguini. Cook until tender but still firm. Drain.
2. While liguinei is cooking, drain the peeled tomatoes,
cut them cross- wise into halves, and squeeze out as
much liquid as possible. Combine tomatoes and olive
oil in a skillet and bring to a boil. Keep the sauce
at a full boil and add the remaining ingredients, stirring frequently.
3. Reduce heat and continue to cook for a few
minutes, or until sauce has thickened to your liking.
Serve immediately over hot pasta and garnish with parmegan cheese
