Spaghetti alla Puttanesca

This was spaghetti alla Puttanesca.

Since I got a jar of capers-in-sea salt made from Italy for J's Christmas gift, I couldn't wait to make Puttanesca with the special capers. This was the time!

The other strong ingredients: garlic, anchovies, and olives were melt in the fresh tomato sauce along with and a kick of J's dried red pepper was also there.

Splendid! I made some changes to my old recipe. Here is the new recipe.

My New Puttanesca
SERVES 2

4 tbs olive oil
1/2 dried red pepper, crushed
1 minced clove garlic
8 fillet anchovies
1 tbs capers, rinsed, dried and chopped
2 oz pitted black olives, sliced (e.g. Kalamata)
14 oz crushed tomatoes
2 tbs chopped parsley
8 oz pasta (for 2 people - we like De Cecco.)

1. Heat olive oil in a pan, cook garlic and red pepper until garlic become light golden
2. Stir in anchovies, cook for 1 min
3. Stir in tomatoes, capers, and olives, simmer for 10-15 min; meanwhile cook pasta
4. Stir in parsley and pasta