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Puttanesca Mostaccioli
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Very flavorful and authentic Sicilian type pasta sauce.


Serves/Makes:4 or more

  • 1/4 cup (60 ml) olive oil
  • 4 oz (112 grm). canned anchovy fillets, drained, chopped
  • 1/4 cup (60 ml) chopped capers, (or whole tiny ones)
  • 4-5 cloves garlic, minced
  • 7 cups (1650 ml) to 8 cups (1900 ml) of whole tomatoes, about 32 ounces, undrained
  • 1-1/2 cups (350 ml) to 2 cups (475 ml) beef rich broth or stock
  • 2 cups (475 ml) sliced kalmata, or "ripe" olives
  • 1-1/3 cups (325 ml) tomato paste (2 small cans)
  • 1 cup (225 ml) chopped fresh parsley
  • 2 tsp (10 ml) dried crushed red peppers, or to taste
  • 16 oz (448 grm). dry mostaccioli
  • In large skillet, heat oil.
  • Add anchovies, capers and garlic, and cook 3 minutes.
  • Stir in remaining ingredients (except pasta), and heat it to just boiling, and reduce heat to keep it at a good fast simmer, stirring occasionally to break up big tomato chunks.
  • Then, after about 10 minutes or so, reduce heat to a bare simmer and let it go for about 30-45 minutes, (you can stir occasionally).
  • While the sauce is simmering, cook the pasta according to package directions and drain.
  • Serve sauce over hot pasta.
I often times add a goodly splash of a deep Italian Red Wine to this when it is at the simmer stage. Do not omit the anchovies, even if you don't like them. You really don't taste them, but they add the perfect "saltiness" to this sauce.

If you like a sweeter red tomato sauce on your pasta, this is not a dish for you. It is salty and authentically Sicilian.

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