Pasta Puttanesca

Name: Pasta Puttanesca
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 6 servings
Ingredients: 4 tbsp extra-virgin olive oil; 1 large shallot (peeled and minced); 4 gloves garlic (sliced); 8 oil-packed anchovy fillets (drained and chopped (or 11 1/2 to 2 tbsp anchovy paste)); 1 lb linguine; 1 can crushed tomotes ((28 oz)); 1 tbsp sugar; 1/2 tsp salt; 1/4 tsp black pepper (freshly cracked); 1/4 cup green olives (sliced); 2 tbsp capers (drained); 1 cup basil leaves (fresh and torn)

blucuda

Prep 15 mins15m

Cook 17 mins17m

Serves 6

Ingredients

4 tbsps extra-virgin olive oil
1 large shallot (peeled and minced)
4 gloves garlic (sliced)
8 oil-packed anchovy fillets (drained and chopped (or 11#1$2-2 tbsp anchovy paste))
1 lb linguine
1 can crushed tomotes ((28 oz))
1 tbsp sugar
½ tsp salt
¼ tsp black pepper (freshly cracked)
¼ cup green olives (sliced)
2 tbsps capers (drained)
1 cup basil leaves (fresh and torn)

Instructions

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1
Bring a large pot of lightly salted water to a boil. Heat oil in a large, lidded stainless skillet over medium heat. Add shallot and garlic and cook, stirring, . Add anchovies and reduce heat to medium low heat. Cook , breaking apart with a spoon.
2
Meanwhile, add linguine to boiling water and cook for . Drain.
3
Stir crushed tomatoes, sugar, salt and pepper into skillet. Cover and simmer for , adding oilves and capers after . Stir in basil and remove from heat.
4
Add cooked linguine to sauce and toss to coat. Serve warm.

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