Title: Caterina Valente's Puttanesca Sauce (Harlot Sauce)
Categories: None
Yield: 1 Servings

4 Garlic cloves; minced
4 tb Olive oil
2 cn (28-oz) ready-cut tomatoes
1 cn (16-oz) pitted whole black
-olives; drained
6 tb Capers; with juice
12 Fresh basil leaves; chopped
1 pn Red pepper flakes
Pepper to taste
Grated cheese

Saute garlic in the oil until golden brown. Add the tomatoes and simmer for
10 minutes. Add olives, capers, basil, red pepper, and pepper. Simmer in an
uncovered pot for 20 minutes, stirring gently until sauce has thickened.
Serve on 1 1/2 pounds of pasta cooked al dente. Serve with grated cheese
and hot Italian bread and wine. Excellent for gypsies, harlots, starlets,
or just plain friends. Serves 4 to 6 OPTIONAL: A small can of anchovies can
be added to the sauce. This is very traditional; however, I don't use them.

Posted to recipelu-digest by QueenBerta@aol.com on Feb 6, 1998