Spaghetti alla Puttanesca
  Ingredients (makes 6 servings):
  • 1 lb spaghetti
  • 6 fresh ripe tomatoes
  • 8 tablespoons extra virgin olive oil (Originale)
  • 6 anchovy fillets in oil, chopped
  • 1 oz capers in vinegar, drained and chopped
  • 7 oz black olives, stoned and sliced
  • 4 tablespoons fresh italian parsley, finely chopped
  • 2 cloves of garlic
  • Salt
  • 1 hot red pepper, if you like
    (you can also use 3/4 teaspoon
    crushed red pepper flakes )
Preparation

Prepare all the ingredients for the sauce: peel and seed fresh tomatoes and cut it in small pieces, chop the olives, the capers and the anchovies.

Bring 6 cups of cold water to a boil.

Meanwhile heat the extra virgin olive oil in a large skillet pan, over low heat, and add the garlic and the chilli pepper. When the garlic begins to turn color add the capers, the olives, anchovies, red peppr flakes and the diced tomatoes, Season with salt and cook for 5-10 minutes, stirring occasionally

When the water start to boil add 2 tbsp salt just before pouring in the pasta. Cook the spaghetti until "al dente" or 2 minutes less than the suggested time by the brand company.
Drain pasta and dip it into the pan with the sauce. Let it finish to cook for the remaining 2 minutes adding the chopped italian parlsey. Toss together well. Serve immediately


TIP: to remove the tomatoes skin, just steam them for 1 minute in a large pot with boiling water. The skins should begin to split and the edges around the cored portion will start to curl slightly. Remove the tomatoes and immerse in the ice water.
When the tomatoes are cool, start lifting the peel with a small knife near the cored portion. Once started, the remaining peel should come off easily.
   
   
 

 
 


 
 
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