Pasta Puttanesca
"A fast and easy take on the dish famously named for Italy's "ladies of the evening" who supposedly quickly made it between clients. You can make this just as quickly as the "girls' " original recipe with nothing more than some everyday items you probably already have in your pantry. Mangia!!"
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb dried spaghetti (or spaghettini or linguine fini)
- 5 garlic cloves, finely minced (or forced through a garlic press)
- 2 teaspoons anchovy paste
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄3 cup extra virgin olive oil
- 1 (28 ounce) can whole tomatoes, in juice (preferably Italian, and if possible San Marzano)
- 1⁄2 cup pitted kalamata olive
- 2 tablespoons drained capers
- 1⁄4 teaspoon sugar (optional)
- 3⁄4 cup coarsely chopped fresh basil
directions
- Cook spaghetti in a large pot of boiling salted water (2 1/2 tablespoons salt for 6 quarts of water) until barely al dente (do NOT overcook, because it will continue to cook in the sauce.).
- While pasta boils, cook garlic, anchovy paste, red pepper flakes, salt and pepper in extra virgin oli1ve oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
- Meanwhile, puree tomatoes with juice in a blender.
- Add tomato puree to garlic oil along with olives and capers and simmer, until pasta is ready. Stir in sugar, if desired.
- Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with chopped fresh basil.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
