Lynda Reeves’ Pasta Puttanesca Recipe
10 Roma tomatoes
1 cup fresh basil
1/4 cup anchovies
1/2 cup pitted black olives, halved
1 tbsp capers
5 cloves garlic, finely chopped
1 lb. dry spaghetti
1 cup grated Parmigiano
Step 1: Preheat oven to 350°F.
Step 2: Layer tomatoes, half of the basil, anchovies, capers, olives, garlic and pepper flakes into a baking dish (11″ x 14″ approx.).
Step 3: Drizzle with olive oil and grind black pepper on top.
Step 4: Bake for 30 minutes.
Step 5: While the sauce is baking, cook the pasta. When the pasta is cooked, toss it with a drizzle of olive oil and 1/2 cup of Parmigiano. Add the sauce to the pasta, then add the rest of the cheese and basil.
Step 6: Serve with a salad and baguette.
Watch Lynda Reeves demonstrate this recipe in the Pasta Puttanesca video.