Pasta Puttanesca

Pasta Puttanesca

Another great recipe from La Dolce Vita by David Rocco-his grandmother’s recipe


3/4 lb. spaghetti

4 T. extra virgin olive oil

2 cloves of garlic, finely chopped

dried red chili flakes to taste

4 anchovies, roughly chopped

2-4 T. capers, drained

16 black olives, pitted

1 cup walnuts, roughly chopped

1 14 oz. can of plum tomatoes or diced tomatoes, with juices

salt to taste

fresh finely  chopped parsley

Begin by cooking the pasta. The sauce will be done before the pasta is ready (I did not believe this but it is true!).

Heat the olive oil in a saucepan on medium heat and add the garlic, red chile flakes, anchovies, capers, olives and walnuts. Cook gently until the anchovies begin to dissolve and the garlic is light brown.

If using plum tomatoes, pour into a pour and crush with your hands. Add tomatoes to the saucepan and cook.

Once the pasta is done, drain it, reserving 1 cup of the pasta water. Add pasta to the saucepan and add a bit of the cooking water to get the the consistency you like. Cook a minute or two. Finish with some chopped parsley.

The recipe did not call for cheese and it was delicious without it-there are so many flavors going on in this sauce that I think the cheese would interfere.


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