Fusias Pasta Puttanesca
1/2-cup olive oil
3 garlic cloves, finely
1/2 teaspoon crushed red
1 1/2 lbs. Ripe fresh
tomatoes-peeled, seeded & chopped
3/4 cup black
Gaeta olives, pitted
1/4 cup drained capers, rinsed
3 salt-packed anchovies,
rinsed and pat dry, or 6 oil packed anchovy fillets, drained
1/4 cup finely chopped fresh
flat-leaf parsley, plus more for garnish
1 teaspoon dried leaf oregano,
1 1/3 lbs. Vermicelli or
Freshly ground black pepper
In a large covered pot, bring 6 quarts of cold water to a boil for the
pasta. Meanwhile, in a noncreative
skillet large enough to hold the cooked pasta, warm the olive oil over moderate
heat. Add the garlic and cook over
moderately high heat for 10 minutes.
Finely chop the anchovies and
add to the skillet. Stir in the
parsley and oregano and cook for 2 minutes.
Season with salt. Salt the
boling pasta water, add the vermicelli and cook until al dente.
Drain and toss with the sauce. Garnish
with chopped parsley if desired. Serve at once and pass the pepper mill.