With the leftover tomato sauce, I decided to make puttanesca. This was pulling stuff out of the cupboard and fridge, so the proportions may not be what recipes suggest.
- About 1/2 cup of chopped mixed olives
- 3 tablespoons minced garlic
- 2 or 3 anchovy fillets
- olive oil
- 1 tsp capers
- 1 1/2 cups of tomato sauce
- red pepper flakes
Saute anchovies in olive oil until they dissolve. Add garlic and saute until lightly browned. Add red pepper flakes, then olives, and capers. Fry for 2 or 3 minutes, then add sauce. Bring to a simmer.
Cook spaghetti until done. Add pasta and some pasta water to sauce to get the right consistency. Serve with freshly grated parmesan cheese.
It was very, very tasty.