Pasta puttanesca has all the heat and spice to make it worthy of an x rating. Legend has it that because this dish is so quick to make, ladies of the evening – the literal translation is the “w” word – would whip it up between clients!
It’s the first day of Spring. Here in the frosty north east we have just endured yet another snow dump. To say that I’m suicidal would be a bit over the top but I am so done with winter. I just bought a new pair of peach colored sneakers! I want to roll my jeans up, wear a t-shirt, open the windows and let the staleness of winter drift away. Sigh…
In the meantime, I’ll share this lightening fast to make yummy pasta dish. This is one of those classics that can be made in a flash but has all the depth of flavour of a long simmering sauce. Don’t be put off by the anchovies. There is no fishy after taste. The anchovies, garlic, capers and chilies work together to lift the tomatoes to the sublime.
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
6 flat anchovy fillets, chopped
1 red pepper flakes, crushed
20 jumbo green olives with pimento
1 tablespoons capers, drained
1 – 28 ounce can diced plum tomatoes in puree
1/4 cup flat leaf parsley, chopped
½ teaspoon freshly ground black pepper
1 pound spaghetti, cooked according to manufacturer’s instructions
Heat oil in a large skillet over medium heat then add garlic, anchovies, and crushed pepper.
Sauté until anchovies melt into oil and completely dissolve and garlic is tender.
Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a boil then reduce the heat and simmer until thick – about 6 minutes.
Toss sauce with cooked pasta and serve.
THE LOVE: Serve with lots of freshly grated Reggiano Parmigiano
one year ago: warm maple pudding
Thanks for reading.