01 Oct 2007

Scarlet Harlot (a Puttanesca)

by Chef Doug Lavallee


2.5 cups Marinara
3-4 cloves garlic chopped
4-6 anchovy filets minced
1/3 cup pitted Kalamata olives
4 tbls capers
1/8 tsp red pepper flake (hot)
two pinches fresh chopped herb mix (parsley, basil, oregano,thyme)

Sautee garlic in olive oil till just turning brown (not burned). Add anchovies, pepper flake and marinara. Add olives and bring to a simmer. Add herbs and capers, heat through. Toss with cooked, drained linguini Enjoy!