Pop's Puttanesca

by Jay DeVita
(Tierra Verde, FL)

We frequently enjoyed this recipe when we visited Pop in the Catskills...Enjoy!!!

INGREDIENTS

1/4 c Extra Virgin Olive Oil

4 cloves chopped Garlic

1/2 tsp dried Oregano

1/4 tsp dried Red Pepper

1/2 chopped Onion

1 24oz can Redpack Crushed

1 tbs dried Basil

1 tsp Salt (1/2 if using Anchovies)

1/4 c Capers

1/2 c pitted Oil Cured Black Olives

1 lb Linguine or Fettuccine

Opt: 5-6 Minced Anchovy Filets

PREPARATION

Warm 3 tbs olive oil over medium/high heat.

Add dried oregano and red pepper flakes.

After 1 minute, add chopped onions.

Sprinkle with a pinch of salt and saute for 10 minutes until onions are soft and edges brown a little.

Add remaining olive oil and garlic (and minced anchovies optional).

Cook garlic until it JUST STARTS to turn a little color.

Add crushed tomatoes, basil, and a pinch of remaining salt.

Keep the heat medium-high and cook the tomatoes down (about 20 minutes).

If too thick, add 1/2 cup of Swanson's chicken broth or good white wine.

Last 5 minutes or so, throw in the olives (take out the pits and coarsely chop them) and capers. If you use the anchovies, take it easy on the salt!