Spaghetti alla Puttanesca

We love to cook from a cook book that my mother gave me as a gift called Trattoria by Patricia Wells. Trattoria is full of easy to make Italian dishes that make your entire home smell like an upscale Italian bistro. We particularly like her Puttanesca recipe, which is a slight twist on our traditional red sauce and can be made with things that you already have on hand in  your pantry. We substitute a can of sardines for anchovies because sardines are easier to come by at the store, and the recipe still turns out great!



Spaghetti alla Puttanesca
From Patricia Wells's Trattoria

Ingredients
1/4 cup Olive Oil
4 flat anchovy fillets cured in olive oil
3 garlic cloves (minced)
1/2 teaspoon crushed red pepper flakes
salt
1 28-ounce petite diced tomatoes
15 salt-cured black olives (pitted and halved)
2 tablespoons capers (drained and rinsed)
1 pound pasta
1 cup fresh flat-leaf parsley

In an unheated skillet combine the oil, anchovies, garlic, crushed red peppers and a pinch of salt, stirring to coat with oil. Cook over moderate heat just until the garlic turns golden but does not brown. Add tomatoes, olives and capers. Simmer until the sauce begins to thiken, about 15 minutes.

Toss the cooked pasta with the sauce. Add the parsley and toss again. Serve and Enjoy!