MJ Mojer's Puttanesca Sauce
If you missed Saturday's demo here's the simple and delicious recipe:
6 cloves of fresh garlic, crushed or slivered
½ teaspoon crushed red pepper flakes
6 to 8 anchovy filets
1 28 oz can seeded, chopped tomatoes
½ cup pitted Kalamata Olives
1 Tablespoon rinsed, salted capers
2 Tablespoons chopped Italian Parsley
Heat approximately 3T of Olive Oil in a large skillet over low to medium heat
Add garlic, red pepper flakes and anchovies. Cook till anchovies dissolve or melt
Add tomatoes, capers and olives.
Bring to a boil, reduce to a simmer and cook until slightly thickened. Stir in parsley.
If serving over pasta, toss over drained spaghetti, adding a ladle or two of reserved cooking water to loosen up and help coat.
Top with freshly grated Grana Padano or Parmesan.