TURKEY'D OUT? Puttanesca Sauce - Excellent on Pasta or Anything Really!

For those of you Turkey'd out this is a fabulous Puttanesca Sauce that is perfect over Spaghetti or Spaghettini (whole grain, low carb or regular)

Serves 4

• a 14-16 oz can crushed tomatoes
• 4 cloves of garlic, halved
• 4 - 5 ancovy filets, chopped
• 3 tbsp olive oil
• 10 - 12 black olives, stoned and corsley chopped
• 2 tbsp capers, drained
• 2 tbsp choppe parsley
• 1/2 - 1 small red chili, chopped
• salt
• 1 pound of spaghetti

Set aside some of the olives, parsley and capers as a garnish

In a deep pan, lightly brown the garli in hot il.  Add anchovies, crush to a paste with a fork.

Add the tomatoes, olives, capers ad the chili, cook over med hi heat for 10 minutes, stirringoccasionally.

Add the parsley and cook for a couple more minutes.

Cook the pasta and drain well.

In a warm serving bowl put the cooked pasta and add the sauce.  Mix thoroughly. (You can do this in your pot if it is large enough)

Add the set aside olives, capers and chopped parsely as garnish on top.

DO NOT ADD CHEESE TO THIS DISH.

UPDATE: I forgot to mention, I'll be serving this at a buffet table soon and I saw a fun idea on the Food Network . . . pre-twirling the sauced and mixed pasta onto a fork, 1 or 2 for each person. I will be keeping it warm in some extra sauce and garnishing each fork with a mixture of the capers, olives and parsley. No mess, no splatter, just a nice tasty mouthful :0)