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Spaghetti with Olives and Tomato
Spaghetti alla Puttanesca
1 - 1/2 cups tomatoes, diced
2 garlic cloves
4 anchovy fillets, chopped
1 tablespoon capers, in salt, lightly washed and drained
2 tablespoons Italian parsley, finely chopped
2 oz (60 g) black olives
salt and red pepper
4 tablespoons extra-virgin olive oil
1 lb (450 g) spaghetti
Add tomatoes, capers, . . . .
Where is Pasta Puttanesca originated? A famous Italian painter often improvised dinner parties for his friends in his small rustic house on the picturesque Ischia island, outside Naples. Fresh and light local wine was offered together with this dish of spaghetti.
Put olive oil, red pepper, and garlic in a pan and sauté briefly.
Add anchovies to the pan before the garlic starts coloring. Do not burn the garlic.
Cook the pasta following the manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley.
. . . . and cook for about 10 - 15 minutes.
Stir quickly with a wooden spoon for few seconds to dissolve the anchovies. Avoid burning the anchovies. Burnt anchovies have a very strong fishy taste. Eventually remove the pan from the stove if you feel the temperature of the oil is too high.
. . . .1 tablespoon parsley, olives . . . .