Pasta alla Puttanesca Time: 30 minutes
spaghetti, linguini, or similar. If fresh (which is what I use) enough for 2 - usually 9 oz (250 gr)
if dry about 1 1/4" (3cm) diameter bunch (make a circle with thumb and index finger - you
want it a little bigger than an American quarter, about the size of a 2 euro coin).
3 tbs olive oil
1 small onion
1/2 green pepper
3 cloves garlic
1/2 tsp (or more or less) red pepper flakes careful, these can be very hot...you can always add more
4 anchovy filets or equivalent in paste
1 1/2 tbs capers
3/4 cup pitted black or kalamata olives
1 tsp basil
1 tsp oregano
1 15 oz can (450gr tin) plum tomatoes
Cook pasta according to package directions. Chop onion, pepper and mince garlic. Cut olives in half. Drain tomatoes (do not reserve liquid) and roughly chop. (see techniques) Heat oil in medium nonstick skillet. Add onion, pepper and garlic and sauté until tender. Add red pepper flakes and anchovies. Mash anchovies with the back of the spoon and combine well. Add chopped tomatoes with their juices (from chopping) and all remaining ingredients. Simmer, uncovered until thick, about 15 minutes. Drain pasta, toss with sauce and serve.
Note: This is meant to be a bit hot (red pepper flakes) and a bit salty (olives, capers and anchovies). It is not, traditionally, served with any cheese. It can have the addition of canned (tinned) tuna.
Cooking for Two? Or more?
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