A.J.'s Pasta Puttanesca with Edalicoli
Garlic Cloves minced
Extra Virgin Olive oil
2 cans Tomato Magic Crushed Tomatoes
1 8oz. can petite cut tomatoes
1½ glasses White Wine (Chardonnay or Pinot Grigio)
1 cup fresh chopped parsley
Red pepper flakes
Salt
1 10oz. jar Pitted kalamata olives (sliced)
1½ tsp. capers in vinegar
1 8oz. anchovies filets
:
Sautee the garlic and olive oil until golden brown.
Add the tomatoes and 1 empty tomato can of water.
Add salt, red pepper, and bring to a boil.
Then add the parsley, wine, olives, capers, and anchovies.
Cook on med/low heat for ½ hour.
Boil water and add pasta (should cook for 8 min).
Cook pasta very al dente.
Then add pasta to the sauce and finish cooking the pasta.
Serve with plenty of bread and a nice Tuscan red wine.
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