Recipe for Pasta Puttanesca


1/4 cup plus 1 tbs olive oil
2 tablespoon butter
1/2 cup minced onion
2 tablespoon minced garlic
2 1/2 cup peeled, seeded, and chopped
1 tomatoes
2 oz anchovies -- minced
1/2 teaspoon hot red-pepper flakes
1 tablespoon capers
1 cup unpitted kalamata olives
1/4 cup julienned prosciutto --
1 (optional)
1 lb dried spaghetti
1 tablespoon minced parsley


Heat 1/4 cup olive oil and the butter in a large skillet over low heat. When butter foams, add onion and garlic; saute slowly until very soft, about 10 minutes. Add tomatoes; simmer 10 minutes. Add anchovies and pepper flakes; cook 1 minute. Stir in capers, olives, and prosciutto (if used).

Bring a large pot of salted water to a boil. Add remaining tablespoon olive oil and sphagetti and cook until pasta is just tender. Drain thoroughly and add to sauce in skillet. Toss together well and serve immediately, garnished with minced parsley.

Serves 4.

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