Pasta Puttanesca

Being a retired grandma gives me time to explore cooking more deeply but have always enjoyed cooking for my family. Lately I have learned the art of baking Sourdough bread. It’s so good and healthier than any you can buy. My starter is now over a year old. I continue to search for ways to improve my bread, so tips are always welcome!

12 ounces spaghetti or your favorite pasta

¼ cup olive oil

2 to 3 teaspoons anchovy paste more or less depending upon your taste

2 teaspoons minced garlic

¼ teaspoon crushed red pepper flakes or more to taste

28 ounce San Marzano whole tomatoes crushed by hand

sea salt and black pepper to taste

½ cup kalamata olives pitted and halved

2 tablespoons capers

1 tablespoon fresh parsley chopped

2 teaspoons fresh basil chopped

1 tablespoon tomato paste

1 teaspoon lemon zest

Note: Ingredients may have been altered from the original.

Directions at askchefdennis.com

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