Spaghetti Alla Puttanesca

(Spaghetti with Olives and Anchovies)

• 4 garlic cloves, minced
• 1/2 tsp dried hot red pepper flakes
• 1/4 cup olive oil
• 1/3 cup minced fresh parsley leaves
• 4 canned Ilalian tomatoes, drained and chopped fine
• 1/3 cup of the juice from the canned tomatoes
• 4 flat anchovy fillets, drained and minced
• 6 Mediterranean-style brine-cured black olives, minced
• 2 tsp bottled capers, drained
• 1/2 pound of spaghetti
• 2 tbsp freshly grated Romano or Parmesan

Heat the oil in a skillet over moderate low heat, cook the garlic and the red pepper flakes in the oil while stirring for 20 seconds. Stir in the parsley and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring, for 2 minutes.

In a kettle of boiling salted water cook the spaghetti until it is "al dente" (or sticks to the wall). Toss the spaghetti with the sauce in a bowl. Sprinkle the pasta with Romano.

Serves 2 to 4.

Created June 04, 2001 | back | boogomatic_© | print | Updated December 31, 2002