Spaghetti Alla Puttanesca |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Anchovies and red pepper flakes should be adjusted to taste. Ingredients:
28 oz chopped tomatoes, in juice |
2 tbsp extra virgin olive oil |
3 anchovy fillets, soaked in water 15 minutes, rinsed and chopped |
3 cloves garlic, minced |
1/4 tsp red pepper flakes |
1/2 tsp dried oregano |
2 tbsp capers, drained and rinsed |
8 kalamata olives, pitted and quartered |
1 fresh ground black pepper |
2 tbsp fresh parsley, chopped |
3/4 lb whole wheat spaghetti |
1/4 cup freshly grated parmesan |
Directions:
1. Heat water in a large pot for the pasta.
2. Coarsely chop the tomatoes with their juice in a food processor. Heat oil and anchovies together in a large skillet. When the anchovies sizzle, crush with the back of a sppon until they dissolve. Add garlic and red pepper flakes, stirring for about 30 seconds. Add tomatoes and their juice, and oregano. Stir and turn up heat until boiling. Reduce heat to medium, add capers and olives, and cook about 25 minutes, stirring frequently. Adjust seasonings and keep warm while you cook spaghetti.
3. Cook spaghetti according to package directions. If desired, thin the sauce with 1/4 cup of the cooking water. Transfer spaghetti to the sauce and toss over medium heat until the pasta is well coated. Add the chopped parsley, toss, and serve with Parmesan at the table.
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