Pasta Puttanesca

foodnetwork.com

Proggin

2 tablespoons (2 turns around the pan) extra-virgin olive oil

4 to 6 cloves garlic, chopped

1 tin flat anchovy fillets, drained

½ teaspoon crushed red pepper flakes

20 oil-cured black olives, cracked away from pit and coarsely chopped

3 tablespoons capers

One 32-ounce can chunky style crushed tomatoes

One 14.5-ounce can diced tomatoes, drained

A few grinds black pepper

¼ cup (a couple of handfuls) flat leaf parsley, chopped

1 pound spaghetti, cooked to al dente (with a bite)

Crusty bread, for mopping

Grated Parmigiano Reggiano or Romano, for passing, optional

Serving suggestions: Bitter Greens Salad, recipe follows

subheading: Bitter Greens Salad:

4 cups (about 2 bundles) arugula leaves, coarsely chopped

1 ½ cups (about 1 bundle) watercress leaves, coarsely chopped

1 head Radicchio lettuce, coarsely chopped

1 large lemon

Extra-virgin olive oil, to coat, 2 to 3 tablespoons

Coarse salt and black pepper

Oil cured black olives, for garnish, optional

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