Spaghetti Puttanesca Recipe

The origins of this classically Italian pasta sauce are being constantly debated. I think of it as being classically Sicilian dish which uses salted anchovies, which are always available at the local food market. You can prepare the sauce while the pasta is cooking - and both will be ready at about the same time.

This version is adapted from Cook's Illustrated (March, 2002)

ingredients:
1 pound quality spaghetti
4 cloves hard-neck garlic - minced
2 tablespoons olive oil
1 teaspoon red pepper flakes
8 salt-packed anchovy fillets - cleaned, soaked and minced
1 28-ox can of San Marzano tomatoes - drained (reserve the juice)
1/2 cup of reserved tomato juice
3 tablespoons salted capers - rinsed
1/2 cup black, Kalamata olives - pitted and coarsely chopped
1/4 cup fresh flat-leaf parsley - chopped
Sea salt to taste

directions:
1. Cook pasta in plenty of salted boiling water until al-dente - about 10 minutes.

2. heat oil, garlic, red pepper flaked and anchovies in a large skillet over medium heat. Cook, stirring frequently, until the garlic is fragrant but not brown - about 2-3 minutes. Stir in tomatoes and simmer until slightly thick - about 8 minutes.

3. When pasta is done, drain and return to pasta pot. Add 1/4 cup reserved tomato juice and toss.

4. Stir capers, olive and parsley into sauce. Pour sauce over pasta and toss to combine. Add more tomato juice is too dry. Adjust salt to taste and serve immediately.

serves 4