PASTA DAY: Pasta Puttanesca

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* Exported from MasterCook *

 

Pasta Puttanesca

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 58

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

3 large garlic cloves -- finely chopped

1/2 teaspoon hot red pepper flakes -- or to taste

2 tablespoons tomato paste

29 ounces canned diced tomatoes

1 cup pitted black gaeta olives -- halved

2 tablespoons capes -- rinsed and drained

1 teaspoon dried basil

salt and freshly ground black pepper

1 pound spaghetti

2 tablespoons mince fresh flat-leaf parsley

 

Explanations for the name vary: Some say this " streetwalker style " pasta

dish is so named because the sauce is too good to resist. Another story

relates that it was a quick meal that the ladies of the evening could

easily prepare from pantry ingredients after a hard night's work. No

cheese is necessary with this extraordinarily flavorful sauce.

 

Heat the oil in a large saucepan over medium heat. Add the garlic and red

pepper flakes and cook until fragrant, about 30 seconds. Stir in the

tomato paste, tomatoes, olives, capers, and basil. Season with salt and

pepper to taste. Bring the sauce to a boil, then reduce heat to low and

simmer for 10 minutes, stirring occasionally. Cook the spaghetti in a

large pot of salted boiling water, stirring occasionally, until it is al

dente, about 8 minutes. When the pasta is cooked, drain it and place in a

large serving bowl. Add the sauce and toss gently to combine. Sprinkle

with minced parsley and serve immediately.

 

Serves 4

 

Other pasta choices: linguine, perciatelli.

 

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