Bucatini alla Puttanesca
Hi Cathy,
here is the recipe copy pasted from my book. I have attached the picture too.
Bucatini alla Puttanesca
Ingredients:
Bucatini 1 Pack (500g)
Extra virgin Olive Oil 4 tbsp
Garlic 1 Clove
Peeled Tomato 1 Can (500g)
Olives 100g - ¼ lb
Salt dried Capers 25g – 1 Oz
Anchovies oil preserved 2
Chili pepper
If I miss Bucatini?
I use Linguine or Spaghetti
Preparation
Wash the capers carefully in order to get rid of all the salt grains.
Chop the Olives, crack the garlic, take a frying pan and warm it on the stove. Pour in the Olive Oil, the garlic, the capers, the olives, and a bit of Chili Pepper if you like it. Add the anchovies and using a spoon smash them until melted in the oil. As soon as the garlic is changing its color, but I implore you! Before it gets brown, take it out of the oil, take the pan off the ring and squeeze in it the peeled tomatoes (pay attention to oil spatters) put the pan back on the ring and let the sauce cook. Now you can salt your boiling water and put in your Bucatini (they cook just 7-8 minutes)
As soon as your pasta is ready put your colander in the sink, drain it and add it to the sauce pan, mix it carefully and Buon Appetito!
Pasta e Sfizi