Pasta Puttanesca

Pasta Puttanesca literally means "whore's" pasta in Italian. It's a spicy, tomato and fish sauced pasta from Southern Italy. It's one of our favorite quick weekday meals. Just serve with a green salad and some great bread.

Sauce Ingredients:

• 1 small can of anchovies in pure olive oil
• 1 finely chopped large onion
• 1 6 ounce can light tuna in pure olive oil
• 2 cloves of garlic, crushed
• 1 cup dry red wine
• 1 28 ounce can crushed tomatoes or diced tomatoes
• 2 T. tomato powder or 3 ounces tomato paste
• 1/4 tsp. hot red pepper flakes
• 1/2 tsp. freshly ground black pepper
• 2 T. capers, rinsed
• 20 pitted Calamata olives
• 1 tsp. dried basil or 2 T. fresh basil, chopped
• 1 tsp. dried oregano or 2 T. fresh oregano, chopped
• 2 tsp. dried parsley or 3 T. fresh parsley, chopped
• 1 bay leaf

Pasta and cheese

• 1 pound pasta, cooked al dente
• 3 ounces Parmesan cheese, grated

Bring 3 quarts water to boil over high heat in large saucepan for pasta. After you get the sauce simmering, put in the pasta to boil.

In a very large frying pan, gently warm the anchovies, including the olive oil in the can, breaking up the anchovies as they soften. Add the chopped onion, and slowly turn up the heat to medium high. Cook the onions until they are translucent. Add the tuna, including about half the olive oil in the can. Then add the garlic, and cook about 2 minutes. Add the wine, scrape the bottom of the pan, and cook for another 2-3 minutes. Add the tomatoes and the remaining sauce ingredients. Bring to a slow simmer and then put the pasta in the boiling water to come to al dente (about 8 minutes). Drain the pasta. Either mix the drained pasta with the sauce in a large pasta serving bowl, or serve portions of pasta covered with sauce on individual plates. Sprinkle with Parmesan cheese and extra hot pepper, if desired.

Serves 6-8.