Stefano's Pasta Puttanesca

With capers, olives, anchovies and hot peppers, this zesty tomato sauce will wake up your taste buds!


1 pound package tortiglioni pasta, or substitute penne or spaghetti
1 /2 cup extra virgin olive oil
4 to 5 anchovies
2 garlic cloves, minced
1 tbsp. hot peppers in oil, chopped
1 1/2 cup black olives, pitted, left whole or chopped
2 tbsp. capers
1 tsp. dried oregano
1 (14 ounce) can diced tomatoes, preferably San Marzano
Salt and freshly ground pepper, to taste
1/3 cup chopped baby arugula, parsley or basil


Bring large pot of water to a boil. Generously salt. Add pasta and cook al dente.

Meanwhile, heat olive oil in skillet over medium heat. Add anchovies and mash into a paste with fork. Add the garlic and hot peppers, sauté for 1 minute. Add the olives, capers and oregano, and sauté for another 1 to 2 minutes.

Add the tomatoes. Bring to a boil. Reduce heat and let simmer, until slightly thickened, about 7 to 10 minutes.

Add pasta. Toss to combine, adding a little pasta water, if needed to loosen the sauce. Season with salt and pepper and finish with arugula.

Yield: 6 servings.