Pasta Puttanesca

Pasta Puttanesca

Ingredients:

• 1 Tbsp olive oil
• 6 fillets anchovies, chopped
• 2 cloves garlic, minced
• 1/4 cup capers, rinsed
• 3/4 cup black olives, pitted and halved
• 14-oz can diced tomatoes
• 3 cups chopped fresh tomatoes
• 1/2 lb dried pappardelle pasta
• Salt
• Freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese (optional)

Preparation:

1. Bring a large stockpot of water to a boil. Salt the water.
2. Preheat a 10'' nonstick sauté pan over medium-high heat.
3. Add the olive oil and sauté the anchovies and garlic for a minute. Add the capers and olives and toss. Add the tomatoes (canned and fresh) and toss again. Let this cook for 5 minutes.
4. Drop the pappardelle into the pasta water and cook according to the package directions, until the pasta is al dente. Drain the pasta and transfer to a warmed serving dish.
5. Season the sauce with salt and freshly ground black pepper and toss in the parsley. Pour the sauce over the pasta and serve with Parmesan cheese,