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Spaghetti with Capers, Olives, Tomatoes and Hot Peppers
Spaghetti alla Puttanesca
4 tablespoon extra-virgin olive oil
4 flat anchovy fillets cured in salt, or in olive oil, drained and minced
3 plump fresh garlic cloves, minced
1/2 teaspoon crushed red peppers (hot red pepper flakes), or to taste
Sea salt
28-oz (765-g) can peeled Italian plum tomatoes in juice or 28-oz
(765-g) can crushed tomatoes in puree
15 salt-cured black olives, like Italian Gaeta or French Nyons olives, halved
2 tablespoons capers, drained and rinsed
1 lb (500 g) dried Italian spaghetti
Large handful fresh flat-leaf parsley leaves, snipped with scissors
In an unheated frying pan large enough to hold the pasta later on,
combine the oil, anchovies, garlic, crushed red peppers and a pinch
of salt, stirring to coat with the oil. Cook over moderate heat
just until the garlic turns golden but does not brown, 2 to 3
minutes. If using whole canned tomatoes, place a food mill over
the pan and puree the tomatoes directly into it. Crushed tomatoes
can be added directly from the can. Add the olives and capers.
Stir to blend and simmer, uncovered, until the sauce begins to
thicken, about 15 minutes. Taste for seasoning.
Meanwhile, in a large pot, bring 10 1/2 pints (6 l) of water to a
rolling boil. Add 3 tablespoons salt and the spaghetti, stirring
to prevent the pasta from sticking. Cook until tender but firm to
the bite. Drain thoroughly.
Add the drained pasta to the frying pan with the tomato sauce.
Toss, cover, and let rest over low heat for 1 to 2 minutes to allow
the pasta to absorb the sauce. Add the parsley and toss again.
Serve immediately in warmed shallow soup bowls. (Traditionally,
cheese is not served with this dish.)
Yield: 6 servings
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Puttanesca 16