Mezze Maniche Alla Puttanesca

Name: Mezze Maniche Alla Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 slices garlic; 4 tablespoons extra virgin olive oil; 1 teaspoon hot pepper (peperoncino flakes); 1 teaspoon oregano; 1 teaspoon parsley (sliced fresh); 2 pinches salt; 2 pinches black pepper; 25 g anchovies (5-6 flat fillets in olive oil, better if extravirgin); 80 g green olives (pitted); 80 g black olives (pitted); 1 (794 g) can diced tomatoes

Submitted by Katia Losignore

"For everyone loves olives and anchovies, here's a delicious pasta recipe directly from Naples traditional cooking. Easy to make."

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photo by Katia Losignore

Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

2 slices garlic
4 tablespoons extra virgin olive oil
1 teaspoon hot pepper (peperoncino flakes)
1 teaspoon oregano
1 teaspoon parsley (sliced fresh)
2 pinches salt
2 pinches black pepper
25 g anchovies (5-6 flat fillets in olive oil, better if extravirgin)
80 g green olives (pitted)
80 g black olives (pitted)
1 (794 g) can diced tomatoes

directions

Put in a frying pan (aluminum is suggested for these types of cooking but not necessarily) extravirgin olive oil, garlic, anchovies and the hot pepper (if you don't like too spicy use 1/2 teaspoon).
Brown the previous ingredients until the anchovies melts.
Meanwhile cut into with a knife the green and the black olives.
Add the tomoatoes, sliced olives, oregano, black pepper, parsley and salt.
Cook the sauce on a low flame/heat for 20 minutes.
Meanwhile, use another pot to boil the water.
Cook the pasta, exactly al dente ;-).
Drain the pasta and dress it (in the same water pot) with half of the sauce you prepared.
Plate up and add a bit more sauce on the top with a pinch of fresh parsley.
Buon Appetito!