Linguine ala Puttanesca

Ingredients

• 1 medium onion, chopped

• 3-4 garlic cloves, chopped

• 1 large carrot, chopped

• 1/2 cup olive oil

• 4 anchovies (packed in oil)

• 1/2 cup flat parsley

• 1 28-oz. can of tomatoes or 2-3 pounds tomatoes (fresh)

• 1/2 teaspoon dried oregano

• 2 Tbsp. fresh capers

• 1 cup pitted black olives

• Salt and black pepper

• Linguine/spaghetti or some other long thin pasta

Directions

In a heavy pan, saute the onions, carrots and garlic until the vegetables are soft.

Add the chopped anchovies and parsley and cook for another five minutes.

Raise the heat just a little and add the tomatoes and the oregano. Let the broth cook for about 20 minutes, until it is thick and jammy.

Remove from heat and add the drained capers and olives, stir to combine.

Add the boiled linguine to a bowl and top with the puttanesca and you're ready to go.

Full recipe at http://ift.tt/1UjqLuY

bon appetit