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Pasta with Olives, Tomatoes, and Capers
The archetypal version of this recipe is called spaghetti alla puttanesca, or "whore's pasta."
We resisted both that name and a name which listed all key ingredients for fear either
would discourage you from trying this intriguing combination of tastes and textures.
Try it. You'll like it. Trust us.
| 1/4 c. olive oil |
3-4 inches of anchovy paste |
| 3 large cloves garlic, minced |
1/2 t. red pepper flakes |
| salt |
1 large can (28 oz.) crushed tomatoes |
| 15 Kalamata olives, pitted and halved |
2 T. capers, drained |
| 1 pound dry, thin pasta (spaghetti, cappelini, angel's hair)
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1 c. parsley leaves, coarsely chopped |
- In a large, unheated skillet, combine the oil, anchovy paste, garlic, red peppers, and a
little salt. Stir and cook over moderate heat until the garlic turns golden (2-3 minutes).
Add in the tomatoes, olives, and capers. Stir, and allow to simmer uncovered until the
sauce begins to thicken (about 15 minutes).
- In a separate pot, cook the spaghetti according to the directions on its package
for al dente. Drain the water from the pan.
- Add the pasta to the skillet with the sauce. Stir to coat. Give the spaghetti a
few minutes to absorb the sauce. Add the parsley, toss one last time and serve
(without cheese).
6 servings
Source: Patricia Wells' Trattoria
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