Puttanesca Sauce Recipe

PASTA WITH UNCOOKED PUTTANESCA SAUCE

1 pound penne or bow tie pasta, boiled and kept warm
4 flat anchovies, chopped into almost a paste (optional)
3 pounds ripe plum tomatoes, cut into ½” dice
½ cup Calamata olives, pitted and coarsely chopped
2-3 tablespoons rinsed and drained small capers
1 bunch parsley, chopped
3 teaspoons garlic, minced
½ teaspoon crushed red pepper flakes
Salt to taste
½ cup extra virgin olive oil
Romano cheese – a generous amount to sprinkle on top

Combine tomatoes, anchovies, olives, capers, parsley, garlic, hot pepper, salt and olive oil. Stir gently to combine. You can let this marinate for up to 1 hour. Toss with hot pasta. Serve at once.

Dressing:
6 tablespoons extra virgin olive oil
2 tablespoons fresh strained lemon juice or more, to taste
1 tablespoon plus 1 teaspoon good quality Balsamic vinegar or more, to taste
Salt to taste

Combine salad ingredients together. Combine olive oil, lemon juice, vinegar and salt. Toss with salad greens to coat. You may not need all of the dressing. Serves 6.