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Pasta Alla Puttanesca




Source of Recipe


EthnicGrocer


Recipe Introduction


How could a sauce that mixes garlic, anchovy, oregano, black olives, onions, capers, tomatoes (and sometimes red pepper flakes) be anything less than lively? That's the case with this quick and spicy dish, which takes its name from the Italian word for prostitute. Serve with crusty bread and red wine. Try over other robust pastas such as penne, pappardelle, or farfalle.

(Cuisine: Italian,
Prep Time: 20 Minutes,
Cooking Time: 1 Minutes,
Yield: 4 Servings)



List of Ingredients




1 pound(s) Spaghetti
2 teaspoon(s) Extra-virgin olive oil for pasta (see step one)
2 can(s) Peeled tomatoes
1/4 cup(s) Extra-virgin olive oil
4 teaspoon(s) Garlic, minced
1/8 teaspoon(s) Dried red pepper flakes, or more to taste
1 teaspoon(s) Oregano, dried
1/2 cup(s) Nicoise olives
1/4 cup(s) Capers, drained
1 tin(s) Anchovies
to taste Sea salt
to taste Pepper
1/2 cup(s) Fresh basil, chopped, as garnish


Recipe



1.Cook spaghetti until al dente in a large pot of boiling, salted water. Drain pasta, dress with a little oil, and reserve.
2.Meanwhile, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve.
3.Heat olive oil in a skillet, sauté garlic and red pepper flakes quickly to release flavor. Quickly add tomatoes and reserved juice so pepper flakes and garlic don't burn. 4.Bring to a boil.
5.Simmer sauce and add oregano, olives, capers, and anchovies, one ingredient at a time.
6.Reduce and continue simmering until desired consistency and flavor are reached. Season to taste with salt and pepper.
7.Serve immediately over hot spaghetti. Garnish with basil.