LOCATION: Recipes >> Pasta >> Puttanesca 02
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Puttanesca 02
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Spaghetti all' Puttanesca
1 lb spaghetti
2 1/2 tablespoons olive oil or less
2 or 3 cloves garlic
1 dried red pepper
1 medium red onion
1 28 oz can tomatoes, preferably Italian plum tomatoes
tomato paste or "double concentrate", 2-4 tbsp
15 or so oil-cured olives
2 tbsp capers
2 or 3 sun-dried oil packed tomatoes or 2 or 3 anchovies
Chop the garlic and red pepper. Set aside. Chop the red onion.
Over a medium flame, heat the olive oil. Add the garlic and red
pepper. In a minute or so add the onion. Stir occaisionally.
pit and chop the olives, and chop the sundried tomatoes or anchovies.
When the onion is soft, (5 min?), add the tomatoes, tomato paste,
olives, capers, and sundried tomatoes/anchovies. With your stirring
spoon, break up the canned tomatoes a bit. Cook over medium to
medium-high flame until most of the moisture is gone and the sauce
looks a little darker, 20-30 minutes. Serve over spaghetti, with
a small amount of parmesan.
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