Holly Pinafore

Puttanesca Sauce with Black Olives and a "Secret Ingredient"

Ingredients:
2 cans crushed tomatoes
1 can anchovies in olive oil (this is the secret ingredient nobody will see - leave it out if you absolutely feel you must)
lots of fresh basil
1 cup pitted and sliced black olives
extra virgin olive oil
2 cloves minced garlic
1 small yellow onion, diced
Freshly grated parmesan cheese
Red pepper flakes, black pepper or both
1 box fettuccine or linguine

Method:

Boil pasta in large pot of salted water until al dente (with a bit of a bite), about 10 minutes.

While pasta is boiling, you can make the sauce from start to end.

Into sauce pan on high heat, add about 1 tablespoon olive oil, 2 chopped cloves of garlic and onion. Sauté until translucent, then add the anchovies to the hot pan.

The anchovies will melt into the pan and nobody will ever know they're in the sauce. They just give it incredible flavor.

When the anchovies are melted completely, add the olives, some red pepper flakes and sauté together in the pan.

Pour in the tomatoes without splashing yourself (or at least try not to splash yourself!).

Stir everything together, add a few more olives if necessary, and sprinkle in fresh basil.

Combine cooked pasta in the sauce, toss together, and sprinkle with fresh parmesan cheese!

YOU MAY LEAVE OUT THE ANCHOVIES if you ABSOLUTELY CANNOT STAND THEM! :) But they add delicious flavor.