SPAGHETTI ALLA PUTTANESCA – Spaghetti in a sauce of Tomatoes, Olives, Hot Peppers, and Anchovies
Ingredients
1 lb. (450g) thin Spaghetti
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
½ tsp. crushed red pepper (hot pepper)
1 cup Fresh ripe tomatoes, peeled, seeded, diced; or canned imported Italian plum tomatoes (14-0z. can), drained and crushed
3 tbsp. small capers, drained and rinsed
2 anchovy fillets, rinsed, drained, and minced
¼ cup fresh Italian parsley, chopped
6 black Italian olives, pitted and sliced
½ cup sharp Pecorino or sharp Romano Cheese, freshly grated
Bring a large pot of water to a boil.
Add 1 tablespoon salt to the boiling water, add the pasta, and cook until al dente, about 8 minutes. Drain and set aside.
In a large skillet, over medium-high heat, heat the olive oil. Sauté the garlic and hot red pepper for 1 minute. Add the tomatoes and bring to a simmer. Then add the capers, anchovies, parsley and olives. Cook for 5 minutes.
Cook the pasta for 8-10 minutes, until al dente. Drain the pasta, and return to the pot.
Pour the sauce over the pasta and sprinkle with the Pecorino or Romano cheese. Mix the pasta and sauce thoroughly. Serve immediately.
Serves 6
Preparation and Cooking Time (15 minutes)
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
Please leave your comments below … I would love to hear your feedbback:
Review this Recipe. Share your own Recipe.
Comments