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Spaghetti Alla Putanesca Recipe
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1 1/2 tb Olive oil 3 Garlic cloves -- minced 3 Anchovy fillets -- chopped 14 oz Italian plum tomatoes -(canned), including liquid 1 c Pitted black olives, sliced 1/4 c Capers 1 lb Spaghetti Chopped parsley In a skillet, heat oil. Add garlic and anchovies; cook over low heat until almost melted. Chop tomatoes; add to skillet. Stir in olives and capers; cook for 5 minutes. Cook spaghetti according to package directions; drain. Add tomato mixture and mix well. Sprinkle with chopped parsley and serve immediately. Makes 4 to 6 servings. QUICK & EASY PASTA RECIPES (March 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
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