Nothing remotely technical about this post. Below is my Puttanesca recipe, pretty much my favorite pasta dish, which I just made for dinner. I like it spicy, so cut down on the red pepper if you like things mild. Don’t leave out or cut down on the anchovy, you can’t really taste it, but it adds a great flavor. If you want some extra entertainment, do a web search on the origins of this dish.

— John Newhoff

Puttanesca

1 Can Anchovies, mashed
1/4 cup OliveOil
1 Med Onion
1.5  tsp Crushed Chili Pepper
3 cloves garlic, green,crushed
28 oz can of crushed tomato
1/2 cup olives (any kind, but I like a mix of green, greek, kalamata, etc…)
2 tbsp capers
1/2 tsp Oregano
1/8 cup chopped parsley
1/2 tsp dried basil

Brown onions in olive oil, add garlic and mashed anchovies, stir until dissolved.

Stir in capers, red pepper, olives, cook 1 minute

Add basil, oregano, and tomatoes. Bring to slow boil. Reduce heat and simmer for 10 to 12 minutes.

Remove from heat and stir in parsley. Serve with pasta of your choice and parmesan cheese.