by Sue and Jay
About 25 years ago, my father-in-law cooked up this pasta dish on a Sunday afternoon in the Catskills (NY). Our kids were young and asked what "Pop" was making to eat. Rather than go into the whole "puttanesca" thing, we told them it was "Linguine with Lotsa Stuff!"
When Pop was asked for the recipe and how much of each ingredient to use, he would say, "a little more than usual", or "a handful" of this or that. It took years to finally figure out what he meant!
Pop left us in 2002, but we think of him every time we make this dish. Enjoy!!!INGREDIENTS1/4 C Extra Virgin Olive Oil
4 cloves chopped (not minced!) Garlic
1/2 t dried Oregano
1/4 t dried Red Pepper
1/2 medium Onion, diced
1 can crushed tomatoes (24 oz)
1 T dried Basil
1/2 t Salt
1/4 C Capers
1/2 C Oil Cured Black Olives, pitted
5-6 Anchovie Filets
1 lb Fettucine, Linguine, Perciatelli, or Bucatini
In a large sauce pan (or frying pan), heat 3T olive oil over medium heat.
Mix in Oregano and Red Pepper.
After a minute, add onions and saute 7-10 minutes.
Add remaining olive oil, garlic and anchovies and continue to cook until garlic is fragrant but NOT browned.
Add crushed tomatoes, basil and salt.
Keep the heat medium/high to cook tomatoes down, about 20 minutes.
If too thick, add 1/2 C chicken broth or white wine.
In the last 5 minutes or so, throw in the olives and the capers.
Serve over the pasta of choice and enjoy!