Fettucine Puttanesca

Joey's old timey Fettuccine Puttanesca

Ok, this picture might mean absolutely nothing to you, but boy did I, and eventually Joe, get a hearty laugh out of it. I insisted this recipe must be from his dad, but after reading it I conceded that Joe must have been the author. For those that have tried to either make this meal or had it made for them, the picture resonates that this is a tried and true recipe. No need to change a thing, other than get it off the old dot matrix printout that has been stored away, and secured in some updated format.
(#technology, #internet, #permanent storage, #easy to find, #still using a mac).

2 Tbsp. olive oil
1 medium onion, chopped
1 garlic clove
? Dried tomatoes
1 35 oz. canned tomatoes
1 tsp. sugar
12 oz. pkg. pasta
12 olives, chopped
1 oz. anchovies
2 Tbsp. capers
2 Tbsp. parsley

Over medium heat, in hot olive oil, cook onion until tender but not brown. Stir in garlic, tomatoes with liquid, sugar, dried tomatoes, and salt. Boil and simmer on low for 20 minutes. Add olives, anchovies, and parsley. Serve over pasta. Serves 4.

BTW- don't you just love the oil stains on the original?

Karan