The meaning of comfort food derived from this dish, at least I like to think so. You will find it to be briny, spicy and savory; it is so delicious that if you haven't made it yet I urge you to do it. You will probably have all you need right in your pantry.
|Linguine alla Puttanesca|
- 1 12oz can of Italian style diced tomatoes
- 3 Tbsp Extra Virgin Olive Oil
- 2 garlic gloves, chopped
- 10 anchovy fillets, drained and chopped
- 3/4 cup black olives, pitted and chopped
- 1 Tbsp capers, rinsed
- Pinch of cayenne pepper
- 1 box of whole wheat Linguine
- Kosher salt to taste
- Heat oil in a heavy-bottom pan, add the garlic and cook over low heat, stirring frequently, for about 2 minutes. Add the anchovies and mash them to a pulp with a wooden fork. Add the olives, capers, and the tomatoes and season with cayenne pepper. Cover and simmer for 25 minutes.
- Meanwhile, bring a pan of lightly salted water to a boil, Add the pasta, return to a boil and cook according to the box directions or until "al dente". Drain and transfer to a warmed serving dish.
- Spoon the Puttanesca Sauce into the dish and toss the pasta.