SPAGHETTI PUTTANESCA

[elleng]

'We think of puttanesca as a long-simmered dish built on anchovies. But in Naples, where the dish originates, it's a simple, bold skillet sauce made in minutes. And instead anchovies, Neapolitans add briny-savory flavor with two varieties of olives plus capers. We call for a generous amount of capers, which often are sold in small bottles or jars. When shopping, you will need two 4-ounce bottles to get the ½ cup drained capers needed for this recipe. So that the spaghetti is extra-flavorful and each noodle is seasoned throughout, we boil it in water for just 5 minutes—it will be underdone at the center—then finish cooking it directly in the sauce.'

https://www.177milkstreet.com/recipes/spaghetti-puttanesca?

[irisblue]

1. I made this a few weeks back, I enjoyed it.

Because the recipe will fall off the website in a couple of weeks.
INGREDIENTS
KOSHER SALT AND GROUND BLACK PEPPER

12
OUNCES SPAGHETTI

2
TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED

3
MEDIUM GARLIC CLOVES, SMASHED AND PEELED

1
TEASPOON RED PEPPER FLAKES

½
CUP PITTED KALAMATA OLIVES, ROUGHLY CHOPPED

½
CUP PITTED GREEN OLIVES, ROUGHLY CHOPPED

½
CUP (TWO 4-OUNCE BOTTLES) DRAINED CAPERS, RINSED, PATTED DRY AND CHOPPED

28
-OUNCE CAN WHOLE PEELED TOMATOES, DRAINED, 1 CUP JUICES RESERVED, TOMATOES CRUSHED BY HAND INTO SMALL PIECES

½
CUP LIGHTLY PACKED FRESH BASIL, CHOPPED

1
OUNCE PARMESAN OR PECORINO ROMANO CHEESE, GRATED (½ CUP), PLUS MORE TO SERVE



DIRECTIONS
In a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the spaghetti, then cook, stirring occasionally, for 5 minutes. Reserve 2 cups of cooking water, then drain and set aside.
In a 12-inch skillet over medium, heat 1 tablespoon of oil and garlic cloves, then cook, stirring often, until the garlic is light golden brown, about 1 minute. Off heat, remove and discard the garlic. Add the pepper flakes, both types of olives and the capers, then cook over medium-high, stirring, until the capers begin to brown, about 1 minute. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes.
Add the reserved tomato juice and 1 cup of the reserved cooking water; bring to a simmer. Add the pasta and toss to coat. Cover and cook, tossing occasionally, until the pasta is al dente and the sauce clings lightly to the noodles; add more cooking water if needed.
Remove from the heat, cover and let stand for 3 minutes. Stir in the basil, cheese and remaining 1 tablespoon olive oil. Taste and season with salt and black pepper. Serve topped with additional cheese.
Tip: Don't use more than 2 quarts of water to boil the pasta; the idea is to concentrate the starches in the cooking water, which is later used to thicken the sauce.

[elleng]

2. Thanks, irisblue!

[PJMcK]

3. Wonderful!

I'll have to try that for tomorrow night!

Thanks, irisblue!

[lynintenn]

4. My favorite

[mitch96]

5. I liked the origin of pasta puttanesca...

A quick meal for a working girl and hopefully attract a man with the dish.. Molto Bene!!
m

[Callalily]

6. I love puttanesca sauce.

I'll have to add it to my meal rotation list soon!