Saturday, August 27, 2011

PUTTANESCA - Pasta - Recipe


1 lb (500g) dried pasta
5 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
2 garlic cloves, finely sliced
6 anchovy fillets, drained and chopped
2 - 14oz (400g) cans Italian plum tomatoes, chopped, or 2 lb (1kg) fresh tomatoes, chopped
1 cup (150g) pitted black olives
1 tbsp capers, drained
salt, black pepper

Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat oil in a skillet. Add red pepper flakes, garlic, and anchovies. Cook, stirring constantly
over medium heat, until anchovies have disintegrated, 2-3 minutes. Raise heat to medium high, add tomatoes, and cook, stirring occasionally, until thickened. 15 minutes. Add olives and capers. Add salt and pepper to taste. Drain pasta. Add pasta to the hot sauce. Toss well to coat. Serve immediately.


Strands or tubes - spaghetti, penne, rigatoni.


Make sauce up to 3 days in advance. Cover and refrigerate.


The name derives from 'puttana'- prostitute. It allegedly originated in Trastevere, the haunt in Rome of these nocturnal ladies. And its name no doubt owes something to the fact that it is a piquant sauce, very quickly made.

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