Caputo’s Puttanesca Sauce

1 lb. linguine cooked and drained
6 green onions, chopped
1/4 cup of olive oil
4 anchovy filets
4 cloves of garlic, coarsely chopped
6 Roma tomatoes, coarsely chopped
½ cup finely chopped Italian parsley
½ tsp. dried oregano
2 T capers, rinsed and drained
12 Kalamata olives, pitted and sliced
½ tsp. crushed red pepper flakes

In a large skillet, heat the olive oil over moderate heat. Add garlic and anchovies and sauté 5-7 minutes. Add remaining ingredients and heat through. Toss over pasta. Garnish with shredded pastore sini, freshly ground pepper or more crushed red pepper flakes (optional).

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