Pasta Puttanesca (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Heat oil in a medium pan, sauté garlic and red pepper over medium high heat. Empty the can of tomatoes in to the heated pan. You can either crush the tomatoes in the pan or in your hand before they go in. Bring to a boil. Simmer sauce and add oregano, olives, capers, and anchovies. Salt and pepper to taste. Reduce and continue simmering until it looks good to you.

While the sauce is reducing, cook the pasta in a large pot of boiling water. If you use fresh pasta, it will cook in about 2 minutes, dried will take 5 times as long. When pasta is done, drain it and then pour it into the sauce pan. Stir the pasta and sauce thoroughly and serve garnished with the parsley.

Pasta Puttanesca
1 lb. Fresh spaghettini 1 28oz can Whole, peeled tomatoes 4 Tbsp. Extra-virgin olive oil 4 tsp. Garlic, sliced very thin 1/8 tsp. Crushed red pepper flakes 1 tsp. Oregano, dried actually works better 1/4 cup Capers, drained 1/2 cup Kalamata olives, pitted 2 oz. Anchovies, whole fillets 1/4 cup Fresh parsley, chopped, as garnish Salt and pepper to taste. Sea salt is best in this dish.	A classic Italian dish. Heat oil in a medium pan, sauté garlic and red pepper over medium high heat. Empty the can of tomatoes in to the heated pan. You can either crush the tomatoes in the pan or in your hand before they go in. Bring to a boil. Simmer sauce and add oregano, olives, capers, and anchovies. Salt and pepper to taste. Reduce and continue simmering until it looks good to you. While the sauce is reducing, cook the pasta in a large pot of boiling water. If you use fresh pasta, it will cook in about 2 minutes, dried will take 5 times as long. When pasta is done, drain it and then pour it into the sauce pan. Stir the pasta and sauce thoroughly and serve garnished with the parsley. Serving Suggestions and Tips: Syrah or Salice di Salentino sounds great with this, especially a French one like a Cote-du-Rhone or the Elios Salice.
Posted by Pat on December 13, 2006 6:54 PM