We never thought we'd like Anchovies so much!!

We tried this traditional Southern Italian pasta sauce from the region of Campania with some scepticism as we are not anchovy lovers. However, we were pleasantly surprised at how tasty and aromaful this dish was. The fish was really subtle. It was a real fun and easy dish to make. Best served with wine.

Pasta with Puttanesca Sauce

Ingredients:

Salt for the pasta water and to taste for the sauce
4 large tomatoes, peeled, seeded and diced (about 3 cups) * you can also use a large can of Roma  tomatoes.
2 small dried red chillies, minced. * you can also use red chili flakes about 1/2 tsp.
1/4 cup of olive oil
4 cloves of garlic, minced
6 anchovy fillets, rinsed and chopped ( you can also use a tube of anchovy paste use 1/2 tsp to 1 fillet).
1 cup sliced, pitted Kalamata olives
1 pound dried pasta, such as fettuccine
chopped fresh Italian flat parsley
1 Tbsp of Capers

Directions:

Lightly salt the tomatoes and set aside in a colander to drain. Meanwhile, in a skillet over medium heat, warm olive oil.

Add chili peppers and sauté for 1 minute.
Add garlic and sauté for 1 minute.
Add anchovies, drained tomatoes and olives.
Season with salt to taste. Stir well and simmer, uncovered, for 10 minutes.

Meanwhile, bring a large pot filled with water to a rapid boil.
Add the pasta and cook until al dente about 10-12 minutes.

Drain in a colander and toss on a large platter.

Spoon sauce on top, sprinkle with the parsley and serve immediately.

*** A trick to get the skin off the tomatoes is to put them in a pot of boiling water for a minute***