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Spaghetti alla Puttanesca

Monday, 26 May 2008

Description

Puttanesca, or the prostitute's pasta, was so named because it's so quick and easy to make that working ladies could prepare it between clients. This is a favorite summer entree of mine because it takes advantage of fresh vine-ripened tomatoes.

Ingredients

At a glance

Cuisine

Italian

Ingredient

Pasta

Cooking Method

Simmer

Heat Level

Chile

New Mexico Red

Meal/Course

Dinner

Main Course

Serves

•   6 ounces dry spaghetti
•   4 ripe tomatoes
•   1 tablespoon olive oil
•   10 Kalmata or Greek black olives, pitted and finely chopped
•   2 tablespoons capers, drained and finely chopped
•   6 cloves PECOS VALLEY GARLIC, finely chopped
•   1 teaspoon anchovy paste
•   1 ½ teaspoons crushed red chile, including the seeds
•   Salt and Freshly ground black pepper

Methods/steps

Cook the spaghetti in boiling water for 8 to 10 minutes, or until al dente. Drain the spaghetti and keep it warm.
Roast and peel the tomatoes and coarsely chop, reserving all the juices.
Heat the oil in a large skillet until hot, add the olives, capers, and garlic, then sauté the mixture for 1 minute. Add the tomatoes, anchovy, and chile, and season with salt and pepper. Simmer the sauce over a low heat for 10 minutes, stirring occasionally.
Raise the heat, add the spaghetti and mix well to thoroughly coat. Heat until the pasta is hot and then serve.

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