This one could not be faster or easier! Pop a little Sinatra on and you’ve got yourself a dinner party!

This one could not be faster or easier!  Pop a little Sinatra on and you’ve got yourself a dinner party!

Pasta Puttanesca

Ingredients

1 lb. pasta (I like bowtie)

1&1/2 teaspoons olive oil

14 oz can Italian tomatoes

4 cloves garlic (minced)

1 tin of anchovy filets, minced

4 oz black olives

4 teaspoons capers

1 cup fresh parsley coarsely chopped

½ cup basil coarsely chopped

2 cups dry red wine

Romano cheese (shredded)

** shrimp optional

Directions

Heat olive oil adding garlic and anchovies

Cook gently on low heat until the anchovies are almost melted, do not burn the garlic

Add the wine and gently simmer for 5 minutes

Stir in the tomatoes (with juice), olives and capers

While cooking sauce cook the pasta al dente.

Drain the pasta and pour sauce over the top, add cheese, parsley and basil

Gently stir and serve. This meal should be served with a green salad, crusty bread and nice Chianti.

** if you like shrimp add cleaned deveined shrimp to cook with the pasta,

add a few minutes before serving as it cooks faster than the pasta. Do not

cook the shrimp in the sauce as the wine discolors the shrimp. 

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