Linguini Panttanesca

Giorgio Celmo

Ingredients:

4 tablespoons of olive oil
1 Clove of Garlic chopped
1 35 oz Can Imported Italian Plum Tomatoes, crushed by hand into small pieces
1 tablespoon capers, if small, 2 tablespoons if larger
12 Oil Cured Black olives, pitted
6 Anchovy fillets
1 teaspoon of oregano
salt and pepper to taste
1 pound Linguini pasta

Directions:

1.      Heat Olive Oil in Large Sauté Pan over medium high heat.

2.      Add Garlic and cook until soft.

3.      Crush by hand tomatoes and add with juices.

4.      Add capers, olives, anchovies, oregano salt & pepper, and 1/2 cup of water.

5.      Bring to a boil stirring often, then reduce heat to a simmer and cook for 20 minutes.

6.      While the sauce is cooking, bring a large pot of water to a boil.

7.      Add 1 tablespoon of sea salt and the linguini.  Cook uncovered over high heat until al dente.

8.      Drain pasta, put back in pot add some of the sauce to the pot and mix it up.

9.      Dish out pasta spooning remaining sauce over top.

Serves 4