Pasta Alla Puttanesca, Campania Style
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | lb | Ripe tomatoes |
| Blanched, skinned | ||
| And cut into pieces | ||
| 2 | md | Cloves of garlic -- peeled |
| 1/2 | c | Olive oil |
| 1/2 | lb | Large black Greek olives -- |
| In brine | ||
| 3 | Anchovies in salt | |
| Or 6 anchovy fillets packed | ||
| In oil -- drained | ||
| 4 | tb | (heaping) capers in wine |
| Vinegar -- drained | ||
| 2 | tb | Tomato paste |
| Salt and freshly ground | ||
| Pepper | ||
| 1/2 | ts | Hot red pepper flakes |
| 1 | lb | Dried pasta |
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