Spaghetti Puttanesca
Source of Recipe
COOK'S April 2002
Recipe Introduction
The pasta and sauce cook in about the same amount of time.
List of Ingredients
- 4 medium garlic cloves, minced to paste or pressed through a press (1 packed tsp)
- Salt
- 1 lb spaghetti
- 2 tbsp olive oil
- 1 tsp red pepper flakes
- 4 tsp mineced anchovies (about 8 fillets)
- 1 (28oz) can diced tomatoes, drained (reserve 1/2 cup of juice)
- 3 tbsp capers (rinsed)
- 1/2 cup black olives (Gaeta, Alfonso or Kalamata) pitted and chopped coarse
- 1/4 cup minced fresh parsley leaves
Instructions
- Bring 4 qts of water to a rolling boil in a large dutch oven or stockpot.
- Meanwhile mix the garlic with 1 tbsp water in a small bowl - set aside.
- When the water is boiling add 1 tbsp salt and pasta - stir to separate the pasta.
- Immediately heat oil, garlic mixture, red pepper flakes and anchoives in a large skillet over a medium heat.
- Cook stirring frequently until the garlic is fragrant but not brown. (2-3 minutes)
- Stir in tomatoes and simmer until slightly thickened - about 8 minutes.
- Cook pasta until al dente.
- Drain then return pasta to pot - add 1/4 cup of reserved tomatoe juice and toss to combine.
- Stri capers, olives and parsley into the sauce.
- Pour sacue over pasta and toss to combine, adding more tomato juice to moisten if necessary.
- Adjust seasonings with salt - Serve Immediately.
Final Comments
Puttanesca was said to have been created by Neapolitan ladies of the night.
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