PASTA PUTTANESCA

Courtesy of Chef David Rocco

4 Servings – Total Time 12 minutes

Ingredients:

16 oz spaghetti 
16 oz. low salt plum tomatoes with juices, roughly chopped
4 anchovy filets, roughly chopped
1 tablespoon capers
12 Kalamatta olives, pitted
2 cloves garlic, crushed
4 tablespoons extra virgin olive oil 
Fresh flat leaf parsley, finely chopped
Dried red pepper flakes

1 cup walnuts, roughly chopped

Directions:

• Cook spaghetti in boiling water until al dente.
• While pasta is cooking, heat up some olive oil in a large skillet. Cook garlic until golden, add anchovies, olives, capers and walnuts.
• Let cook for a minute before adding plum tomatoes into the pan. Cook for approximately five minutes.
• About a minute and a half before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce.
• Sprinkle freshly chopped parsley and plate. Serve immediately.