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Spaghetti with Puttanesca Sauce
This spicy Sicilian pasta dish gets its edge from capers and olives.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 1/2 cup extra virgin olive oil | 6 canned anchovy fillets, drained and finely chopped | |
| 2 garlic cloves, peeled and finely chopped | 3 tbsp capers, drained and rinsed | |
| 1/2 fresh hot red chile, seeded and minced | 1 lb spaghetti | |
| 1 1/2 lb ripe tomatoes, skinned, seeded, and chopped | 2 tbsp chopped parsley | |
| 1 cup pitted and chopped Kalamata olives |
directions
Prep:
20 min
Total:
30 min (Quick)
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1
Heat the oil in a medium saucepan over low heat. Add garlic and chile and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat.
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2
Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken.
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3
Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain.
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4
Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot.
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