Recipe by Sharlene~W
I have been in search of a Spaghetti Puttanesca that I could fix at home that compares with one they used to serve at Florentines. Add a few shrimp and this one comes very close. It is from "Cooking with Grace" (Grace Pilato) and it is oh so good (I can hardly think of capers and Kalamata olives without salivating!).
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 ounces anchovy fillets
- 1 small yellow onion, chopped
- 4 garlic cloves, finely chopped
- 2 (28 ounce) canswhole Italian plum tomatoes, seeded and chopped (drained)
- 4 tablespoons tomato paste
- 1 cup dry white wine
- 4 tablespoons capers, drained ("whole" "or" coarsely chopped, as desired)
- 10 -15 kalamata olives, pitted and coarsely chopped
- 6 fresh basil leaves, chopped
- 1⁄2 teaspoon red pepper flakes (as desired)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb spaghetti or 1 lb linguine or 1 lb vermicelli or 1 lb penne rigate or 1 lb fusilli
- freshly grated parmigiano-reggiano cheese or romano cheese
Directions See How It's Made
- Heat large skillet over medium-high heat.
- Add oil.
- When oil is hot, add the anchovies.
- Mash the anchovies in the olive oil and sauté for 45 seconds.
- Add the onion and sauté for 2 minutes, until tender.
- Add the garlic and sauté for another 2 minutes.
- Add the seeded, chopped tomatoes, tomato paste and wine.
- Bring to a boil and boil for 2 minutes.
- Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
- Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
- Taste for seasoning and adjust spices accordingly.
- Cook the pasta according to package directions.
- Drain pasta and toss with sauce.
- (If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
- Sprinkle with grated cheese.