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Title: Spaghetti Ala Putanesca
Categories: Italian, Pasta
Yield: 1 Batch

1 1/2 tb Olive oil
3 cl Garlic; minced
3 Anchovy fillets; chopped
14 oz Can Italian plum tomatoes;
-including liquid
5 Oil cured black olives; up
-to 6, pitted and sliced in
-half
5 Sicilian green olives; up to
-6, pitted and sliced in
-half
5 Kalamata olives (or Greek
-black olives); up to 6,
-pitted and sliced in half
3 Peperonccini; up to 4,
-sliced
2 ts Capers
Crushed red pepper; to taste
Oregano; to taste
Basil; to taste
1 lb Spaghetti
Italian flat-leaf parsley;
-chopped

In a skillet, heat oil. Add garlic and anchovies; cook over low heat
until anchovied disolve.

Add olives, capers & pepperonccini and saute for a few more minutes.

Add a splash of dry white wine.

Chop tomatoes; add the tomatoes & spices to skillet; cook for 5
minutes.

Cook spaghetti according to package directions; drain.

Either serve the bed of spaghetti with the sauce on top or mix well.

Sprinkle with chopped parsley and serve immediately.

Recipe by Kendall F. Stratton III (K3)

Recipe FROM: <https://web.archive.org/web/20170328105817/
http://recfoodcooking.org/sigs/Kendall F. Stratton III (K3)/
Spaghetti ala Putanesca.html>

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