Crazy good fettuccine puttanesca

Name: Crazy good fettuccine puttanesca
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 450g fettuccine; Olive oil; 1 cup good quality black olive, coarsely chopped; 7 small anchovies fillets, chopped; 2 1/2 tablespoons capers, coarsely chopped; 3 garlic cloves, finely chopped; 1 small hot pepper, finely chopped; 1/4 cup fresh flat parsley, coarsely chopped; Salt and ground pepper; 1 can ( 796ml ) of San Marzano tomatoes with basil leaves; Fresh pecorino ou parmesan, grated

Preparation 5 min
Cooking 20 min
Servings 4
Freezing Absolutely

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Ingredients

450g fettuccine
Olive oil
1 cup good quality black olive, coarsely chopped
7 small anchovies fillets, chopped
2 1/2 tablespoons capers, coarsely chopped
3 garlic cloves, finely chopped
1 small hot pepper, finely chopped
1/4 cup fresh flat parsley, coarsely chopped
Salt and ground pepper
1 can ( 796ml ) of San Marzano tomatoes with basil leaves
Fresh pecorino ou parmesan, grated

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Preparation

In a big sauce pan filled with salty boilling water, cook the pasta al dente as per instructions on the box. Pour in a strainer, rince with cold water and drain well. Coat with olive oil, stir and set aside.
In a sauce pan at medium temp, heat a drizzle of olive oil and add the olives, anchovies, capers, garlic, hot pepper and half of the fresh parsley. Season with salt and pepper then cook while stirring for about 5 minutes.
Pour the tomatoes and break apart in small chunks with your hands. Stir well and let simmer for 4 minutes.
Add the pasta along with the rest of the parsley then cook for 2-3 minutes while stirring, just enough to heat everything and to coat the pasta with the crazy good sauce! Serve in big bowls, throw a ton of freshly grated cheese on top and garnish with some parsley!