Pasta alla Putanesca

• Noodles (I prefer linguine noodles)
• 1/3 C. olive oil
• 9 anchovies (they're not all that bad & you don't taste them in this dish)
• 8 whole garlic cloves
• 1/4 tsp red pepper flakes
• 4 medium tomatoes (chopped & seeded with juice or one can chopped tomatoes)
• 12 Calamata olives, pitted & halved
• 2 tsp capers, drained
• 5 garlic cloves, chopped
• 1/3 C. chopped parsley
• 1 Tbsp basil

1. Heat the oil in skillet.

2. Add the anchovies & whole garlic cloves.

3. Cook until garlic browns & anchovies fall apart.

4. Add red pepper flakes & cook a few seconds.

5. Add tomatoes, olives & capers.

6. Simmer sauce 30 minutes.

7. Add the chopped garlic, parsley & basil & simmer a bit longer.

When putanesca sauce is done, pour over noodles (cook the noodles first, of course).

Variations:
• Being from Nebraska, I LOVE my beef, I usually add some cooked steak, cut into small bitesize pieces...Yum Yum!!

If you are reading this and you live in California, you can't use this recipe..that disclaimer was for Ed in California who so graciously gave me the recipe, along with the stipulation that I could have the recipe as long as noone else in California was given the recipe...it's his specialty.Thanks Ed..Enjoy.

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