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Spaghetti Puttanesca




Source of Recipe


Internet


List of Ingredients




1 28 ounces good quality canned plum tomatoes, with juice
Kosher salt
4 tablespoons olive oil
2 cloves of garlic, finely chopped
1-inch piece of fresh red chili, seeded and chopped
6 anchovy fillets in oil, finely minced
2/3 cup black olives, pitted and sliced
1-2 tablespoons small capers, to your taste
8 ounces fresh ripe tomatoes, peeled, seeded and chopped
Freshly ground black pepper
1 tablespoon chopped fresh parsley
12 ounces spaghetti



Recipe



1. Pass the canned tomatoes and their juice through a food mill into a 2-quart saucepan. Set the pan over medium heat and cook gently for 15 minutes until the tomato puree has somewhat thickened. Set aside.

2. In a large pasta pot, bring 4 quarts of water to boil and add 1 tablespoon salt.

3. In a large skillet, combine the olive oil and the garlic and turn the heat to medium. Cook slowly, stirring, until the garlic is fragrant, but not at all browned. Add the chili, chopped anchovies, olives and capers and cook gently for a few minutes, stirring. Add the chopped fresh tomatoes, raise the heat, and cook until the water they give off has reduced and they have begun to thicken. Add the reserved canned tomato puree, return the heat to medium and cook until the sauce thickens. Check the seasoning for salt and pepper, and add the chopped parsley.

4. Plunge the pasta into the boiling water and cook until al dente. Drain the pasta well, toss with the sauce and serve immediately.