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Spaghetti alla Puttanesca Recipe

A classic sauce made with tomatoes, capers, olives, and anchovies.

Spaghetti alla Puttanesca

Ingredients

1/2 cup + 1 tbs extra virgin olive oil
6 anchovy fillets, chopped
1/2 tsp finely chopped garlic
3 cups canned whole peeled tomatoes (keep the juice), coarsely chopped
salt
2 tsp fresh chopped oregano (or 1/2 tsp dried oregano)
2 Tbs capers
8-10 black olives, pitted and julienned

Directions

  1. Put all but 1 Tbs of the olive oil and the anchovies in a large skillet over a low heat and cook, stirring until the anchovies dissolve.
  2. Add the garlic and cook for about 15 seconds, taking care not to brown it (garlic gets bitter if browned)
  3. Raise the heat to a medium-high and add the tomatoes, and juice, with a pinch of salt. When the sauce comes comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This will probably take 20-40 minutes.
  4. Remove from the heat and set aside. If you want, you can now refrigerate the sauce and save for the next day.
  5. Bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
  6. When the pasta is halfway done, return the skillet with the sauce to a medium heat, adding the oregano, capers, and olives.
  7. When the pasta is cooked al dente, drain and toss with the sauce in the skillet over a low heat, adding the remaining tablespoon of olive oil. Taste for salt and serve at once with fresh Parmesan cheese.

This dish is also great when served with penne or fusilli.

Bella Italian Food Recommends

Calphalon Commercial Hard Anodized 6-1/2-Quart Sauce pot with Pasta Insert
Once you use this pot will you never want to go back to your collander again. It's excellent for pasta, steaming artichokes, cooking shell fish, making stock, and a hundred other uses. You can have your pasta in a rolling boil and not worry about the water boiling over. You can also remove the pasta and keep it over the hot water until you need it. Just plunge the strainer back in the water to refresh the pasta and add to your sauce. No more worries about exactly timing sauce and pasta.

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Content copyright © 2013 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.



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