Instructions: To prepare the marinara base: Combine the garlic and basil in a food processor or blender and chop finely. Add the salt, black pepper and water; process 30 seconds. Stir into the tomatoes and set aside.

To prepare the puttanesca sauce: Heat the olive oil in a large sauteepan. Add the anchovies and cook, mashing with the back of a spoon, until disintegrated.

Add the garlic, parsley and crushed red pepper flakes. Cook 1 minute. Add the capers and olives; cook seconds.

Stir in the marinara base and simmer 5 minutes. Keep warm.

Cook the pasta in lots of boiling water according to package directions.

Drain and put back into the hot pan.

Add the sauce and Parmesan. Stir well and transfer to a heated bowl for serving.

Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed red pepper flakes. Times testers felt that the reduced amounts were adequate.

[Moderators

Note: Maybe for the salt....] Modification: I plan to reduce the olive oil to 1/4 cup next time, which is probably more than adequate and cuts down a bit on the fat.

This is from the new Seattle Times column, By Request, which helps readers get recipes for favorite dishes they have enjoyed at restau- rants, and to locate recipes they have heard about or lost. As a puttanesca connoisseur, Ive found that Salvatore Ristorante Italiano in Seattle makes the
*best*

puttanesca Ive had at any restaurant in the area. The following has been

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.