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| Spaghettini alla Puttanesca |
Noodles whore-style
According to legend, this dish was created by women of the evening between gigs.
The ingredients could be kept on hand without refrigeration [cheese is not traditional
in Spaghettini alla Puttanesca] and thrown together in a few moments. Nice story,
huh?
Ingredients
1 lb. spaghettini, cooked al dente
3 oz. extra virgin olive oil
3 oz. pitted Niçoise or Gaeta olives
1 lb. ripe tomatoes
3 oz. anchovies
1 clove of garlic, crushed
1 peperoncino [dried red chilies]
1 1/2 oz. capers
coarse salt
Method
Chop the anchovies. Peel the tomatoes, dispense with the seeds and cut into small
chunks. Pour the oil in a warmed skillet and add the garlic and peperoncino, cut into
small pieces. Cover. Cook over medium heat until the garlic browns.
Remove garlic and add the anchovies. Add tomatoes, olives and capers [well
washed]. Stir and let cook for about 7 minutes. Taste the sauce for seasoning. Pour
the sauce over spaghetti in a skillet with the sauce, toss well and serve
According to legend, this dish was created by women of the evening between gigs.
The ingredients could be kept on hand without refrigeration [cheese is not traditional
in Spaghettini alla Puttanesca] and thrown together in a few moments. Nice story,
huh?
Ingredients
1 lb. spaghettini, cooked al dente
3 oz. extra virgin olive oil
3 oz. pitted Niçoise or Gaeta olives
1 lb. ripe tomatoes
3 oz. anchovies
1 clove of garlic, crushed
1 peperoncino [dried red chilies]
1 1/2 oz. capers
coarse salt
Method
Chop the anchovies. Peel the tomatoes, dispense with the seeds and cut into small
chunks. Pour the oil in a warmed skillet and add the garlic and peperoncino, cut into
small pieces. Cover. Cook over medium heat until the garlic browns.
Remove garlic and add the anchovies. Add tomatoes, olives and capers [well
washed]. Stir and let cook for about 7 minutes. Taste the sauce for seasoning. Pour
the sauce over spaghetti in a skillet with the sauce, toss well and serve
