Spaghetti alla Puttanesca
Serves: 4
Preparation time: 15 - 20 min.
"Puttanesca" means, well, in the "style of persons exercising the oldest profession of the world". Given this juicy background there are many stories as to the origin of this well known pasta dish from Napoli. Suffice to say it is a very tasty dish, easy on your pocket - a delightful variation of the traditional Spaghetti alla Pomodore.
Ingredients:
- 375 gr (3/4 lb) Spaghetti
- 80 ml (5 tbsp.) olive oil
- 6 salt anchovies, rinsed
- 4 gloves of garlic, peeled and sliced
- 500 gr (1 lb) very ripe tomatoes, peeled, seeded and coarsely chopped
- 125 ml (1/2 cup) of black olives cured in oil (not vinegar or other aberations), pitted
- freshly ground pepper
- Parmesan cheese, shaved
- salt
- 8 - 10 basil leaves, torn or 1 tbsp. capers
Preparation:
Pour 2 tablespoons olive oil into a small casserole and warm the anchovy fillets at very low heat. They will melt, they must not fry (they get hard otherwise). Add the remaining 3 tablespoons of olive oil into another pan, add the sliced garlic and when they begin to sizzle add the tomatoes. Do not let garlic burn. Toss the tomatoes until excess liquid evaporates, about 5 min. Tomatoes should not cook to a puree, but rather remain chunky.
Bring a large pot filled with water to a boil. Add some salt and a few drops of olive oil. Add spaghetti and cook to directions.
When the spaghetti are about ready, add olives and anchovies to the tomato sauce, grind some pepper over it, adjust salt if necessary. Drain spaghetti, add the tomato sauce and toss gently. Serve it topped with shaves of Parmesan and decorate either with fresh basil leaves or the capers. A crusty bread, a glass of red wine, what a glorious dish for all seasons prepared in a few minutes!