Spaghetti Puttanesca
 
Ingredients
  • 8 ripe Plum tomatoes (blanched, peeled and chopped)
  • 4 ounces extra virgin olive oil
  • 8 large cloves of peeled garlic (crushed)
  • 1 cup pitted Gaeta olives
  • ½ cup unsalted capers
  • 4 anchovy filets
  • ¼ cup chopped Italian parsley
  • 1 teaspoon chili flakes
  • 1 pound of spaghetti
Instructions
  1. In a 14-16 inch sauté pan heat the olive oil at medium heat, add crushed garlic and continue cooking at medium heat until garlic is browned.
  2. Add the anchovies and stir with spoon crushing anchovy fillets making a paste in the sauté pan. Continue this process until anchovy fully melts into olive oil.
  3. Now add the tomatoes, Gaeta olives, and chopped parsley to the olive oil, garlic and anchovy mixture. Stir the mixture until all of the ingredients are integrated.
  4. Put the spaghetti into the boiling pasta water and follow cooking instructions.
  5. Continue to cook the sauce at medium to high heat for four to five minutes. Add salt, freshly ground black pepper and chili flakes to taste.
  6. Drain the spaghetti and add spaghetti to sauté pan, toss several times until spaghetti is nicely covered with sauce.
  7. With a pair of tongs put some spaghetti in each service bowl. Spoon the remaining sauce on top of each serving.
  8. Finish each plate with a touch of chopped parsley and a drizzle of extra virgin olive oil.
Recipe by Eat Drink Italy with Vic Rallo at http://eatdrinkitaly.org/spaghetti-puttanesca-recipe/