Pasta Puttanesca (Vermecelli With Hot Sauce)

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Pasta Puttanesca (Vermecelli With Hot Sauce)

 

2 tablespoons olive oil

3 cloves garlic, minced

2 ounces anchovies, drained

6 cups tomatoes, peeled, pureed

1 cup green olives, pimiento-stuffed

1/2 cup black olives, chopped

2 tablespoons capers

1 teaspoon basil leaves, crumbled

1/4 teaspoon hot pepper flakes or to taste

1/4 cup chopped parsley

1 1/2 pounds vermicelli

 

Heat the oil in a large heavy saucepan and sauté the garlic until pale gold in

color. Add the anchovies and stir, breaking them apart with the back of a wooden

spoon.

When the anchovies have dissolved, add the tomatoes and bring quickly to a

boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

Stir in green and black olives, capers, basil and hot pepper flakes to taste.

Bring to a steady, gentle simmer and cook for 15 minutes. Adjust seasonings.

Stir in the parsley and cook until the sauce has thickened. Cook the

vermicelli according to directions until al dente. Drain. Toss with enough of

the sauce to coat the pasta well.

Serve any remaining sauce on the side. serves 6.