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  • Pasta Alla Puttanesca

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    Pasta Alla Puttanesca
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Spaghetti
    • 2 tsp (s) Extra-virgin extra virgin olive oil for pasta (see step one)
    • 2 can (s) Peeled tomatoes
    • 1/4 c. (s) Extra-virgin extra virgin olive oil
    • 4 tsp (s) Garlic, chopped
    • 1/8 tsp (s) Dry red pepper flakes, or possibly more to taste
    • 1 tsp Oregano, dry
    • 1/2 c. (s) Nicoise olives
    • 1/4 c. (s) Capers, liquid removed
    • 1 x tin(s) Anchovies
    •     to taste Sea salt
    •     to taste Pepper
    • 1/2 c. (s) Fresh basil, minced, as garnish

    Directions

    1. Cook spaghetti till al dente in a large pot of boiling, salted water. Drain pasta, dress with a little oil, and reserve.
    2. Meanwhile, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve.
    3. Heat extra virgin olive oil in a skillet, saute/fry garlic and red pepper flakes quickly to release flavor. Quickly add in tomatoes and reserved juice so pepper flakes and garlic do not burn. Bring to a boil.
    4. Simmer sauce and add in oregano, olives, capers, and anchovies, one ingredient at a time.
    5. Reduce and continue simmering till desired consistency and flavor are reached. Season to taste with salt and pepper.
    6. Serve immediately over warm spaghetti. Garnish with basil.

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