Spaghetti alla Puttanesca
Monday, 26 May 2008
DescriptionPuttanesca, 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.
At a glance
New Mexico Red
• 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
Cook the spaghetti in boiling water for 8 to 10 minutes, or until al dente. Drain the spaghetti and keep it warm.