Pasta Puttanesca
By Chef Anthony Imbesi, The Market Diner
2oz anchovies, minced
2oz extra virgin olive oil
1 clove garlic, sliced
1 pinch crushed red pepper flakes (pepperoncino)
2oz diced onion
4-6oz tomato paste
2oz kalamata olives
2oz capers
Fresh basil, chiffonade
½ pound fettuccine pasta
In a large sauté pan under high heat add oil, garlic, onion, pepper flakes and cook for 3 to 5 minutes. Add tomato paste, olives, capers and cook for another 3 minutes. Add cooked pasta to pan, toss through and plate. Garnish with a drizzle of extra virgin olive oil and fresh basil. Serve immediately and enjoy with your favorite artisanal bread.
