6 alla puttanesca italian Recipes

extra virgin olive oil, anchovy fillets, chopped (note ( i used a 2 oz can of reese rolled anchovies with capers added. drained the anchovy oil fr), garlic, finely chopped, whole peeled italian roma tomatoes, coarsely chopped (do not drain! avoid regular tomatoes. they don tsp hold up well in cooking, and tend to make your sauc), salt, fresh oregano, chopped small (or 1/2 tsp dried oregano), capers (rinsed well to remove the very salty brine), kalamata olives, pitted and julienned (purists use unpitted olives. i use pitted, as they re easier to work with. if you get the unpitted v)

spaghetti, italian tomato, minced italian parsley, garlic, minced, crushed red pepper flakes, olive oil, flat anchovy fillets, drained & minced, black olives, thinly sliced, caper, drained & blotted, romano cheese or parmesan cheese, sweet onion , julienned, sliced mushrooms, fresh basil leaves , torn, dry oregano, marsala wine, salt

spaghetti, tomatoes (ripe ), extra virgin olive oil, fresh basil leaves, onion, chopped, fresh italian parsley, garlic, capers, anchovy fillets, pitted black olives, fresh chili pepper, parmigiano-reggiano cheese

tuna, drained and flaked (bumble bee), dry farfalle pasta or 1 lb bow tie pasta, olive oil, garlic cloves, minced, onions, cut in 1/4 inch slices, diced tomatoes with juice, dry white wine, capers, drained, chopped rosemary, kalamata olive, pitted and cut in quarters, ground black pepper, salt, chopped italian parsley