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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Our take on this dish, famously named for the fact that Italy's ladies of the evening quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already. Ingredients:
1 pound dried spaghetti, spaghettini, or linguine fini |
5 garlic cloves, forced through a garlic press |
2 teaspoons anchovy paste |
1/2 teaspoon hot red-pepper flakes |
1/3 cup extra-virgin olive oil |
1 (28-ounce) can whole tomatoes in juice (preferably italian) |
1/2 cup pitted kalamata olives |
2 tablespoons drained capers |
pinch of sugar (optional) |
3/4 cup coarsely chopped basil |
Directions:
1. Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
2. While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
3. Meanwhile, purée tomatoes with juice in a blender.
4. Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
5. Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
6. Per serving: 433 calories, 16g fat (2g saturated), 6mg cholesterol, 880mg sodium, 63g carbohydrates, 4g fiber, 11g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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