Spaghetti With Olives and Tomato (Spaghetti Alla Puttanesca) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A famous Italian painter often improvised dinner parties for his friends in his small rustic house on the picturesque Ischia Island, outside Naples. Fresh and light local wine was offered together with this dish of spaghetti. It's also been dubbed that the Ladies of the Evening would prepare inbetween clients. Ingredients:
4 tablespoons extra virgin olive oil |
1/8 teaspoon crushed red pepper flakes (add for more heat) |
2 garlic cloves, minced |
1 1/2 teaspoons anchovy paste (1/2 tsp = 1 anchovy fillet) |
1 1/2 cups tomatoes, diced (or 14 oz can) |
1 tablespoon capers, lightly washed and drained |
2 tablespoons italian parsley, finely chopped |
1/4 cup black olives (or greek olives) |
salt |
1 lb spaghetti |
1/4 cup parmesan cheese, grated (optional) |
Directions:
1. In a pan put olive oil, red pepper, and garlic and sauté briefly.
2. Add anchovy paste to the pan before the garlic starts coloring.
3. Stir quickly with a wooden spoon for few seconds to dissolve the anchovy paste. (Avoid burning both garlic & paste) Eventually remove the pan from the stove if you feel the temperature of the oil is too high.
4. Add tomatoes, capers, 1 tablespoon parsley, olives, and cook for about 10 - 15 minutes.
5. Cook pasta following manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley.
6. Sprinkle with parmesan cheese if preferred.
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