| Spaghetti Alla Puttanesca
Classic Sauce of Tomatoes, Olives, Capers, Hot Peppers and Anchovies 1 pound of thin spaghetti
2 tablespoons of green olive oil
3 cloves of garlic, crushed
1/4 teaspoon of crushed red pepper
1 cup of plum tomatoes, freshly diced or 1 cup of canned Italian tomatoes, drained and crushed
1/2 teaspoon of Italian herb seasoning
3 tablespoons of small capers, drained and rinsed
2 anchovy fillets, rinsed, drained and minced
1/4 cup of fresh Italian parsley, chopped
6 black Italian olives, pitted and sliced
1/2 cup of Pecorino or sharp Romano cheese, freshly grated |
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Boil the water to cook the pasta. In a large sauté pan, cook the oil, garlic, and pepper for 3 to 4 minutes. Add the tomatoes, Italian herb seasoning, capers, anchovies, parsley and olives and cook for 5 to 8 minutes. Drain the pasta and put it in a bowl. Mix the pasta with the sauce and sprinkle with the Pecorino or Romano cheese. Serve immediately. Variations: - Serve without the tomatoes.
- Use porcini or wild black mushrooms instead of regular fresh mushrooms.
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