Linguine Puttanesca
Instructions:
- 1/4 Cup Olive oil
- 2 Large Garlic cloves; or more to taste, thinly sliced
- 2 Cup Chopped canned plum tomatoes
- 1/2 Cup Chicken stock
- Salt
- 1 Pound Dry linguine or spaghetti
- 1/2 Cup Minced pitted black olives; up to 1
- 2 Tablespoon Chopped capers
- 1/4 Cup Finely chopped fresh Italian parsley
- 1/8 Teaspoon Dried red pepper flakes
- TO PREPARE THE SAUCE:
- In a saucepan large enough to accommodate the sauce and the pasta, over medium heat, add the oil. Add the garlic and cook for a few seconds or just until it begins to turn golden.
- Add the tomatoes and chicken stock and simmer for 2 to 3 minutes just to heat through. Keep the sauce in the pan off the heat.
- TO COOK THE PASTA:
- While the sauce is cooking, bring 4 quarts of salted water to a boil.
- Add the linguine and cook for about 8 minutes or until tender but still firm to the bite.
- TO FINISH THE PASTA:
- Drain the linguine and return it to the sauce in the pot off the heat.
- Toss the linguine with the tomato sauce, black olives, capers, and parsley and season to taste with salt and red pepper flakes.