Recipe of the Week: Spaghetti alla Puttanesca

This extra spicy pasta dish was served to the working girls in southern Italy to revive their spirits on a long Saturday night. We don’t need any revving up on Saturdays so we’ve shifted our spaghetti alla puttanesca to Sunday and serve it with a crisp green salad and crusty Italian bread. A great way to treat friends!
Olive oil to coat the bottom of a large skillet
1 Medium Onion, coarsely chopped
2 Cloves of Garlic, minced
8 Kalamata type olives, halved and pitted
1 Large spoon of Bottled capers, drained
2 Anchovy fillets, chopped, or 1 squeeze of anchovy paste from tube (optional)
Good pinch of Dried oregano
1 Large spoon of Crushed hot chili pepper flakes
1 Can (28 oz) of Whole peeled tomatoes, broken up with a fork
Good grind of Black Pepper
Freshly grated Parmesan cheese
2 Sprigs of fresh parsley, minced
1 Pound of Spaghetti
Prep / Directions: 


Heat the oil in a skillet over medium heat, and then sauté the onion until it’s wilted and starting to brown, about 6-8 minutes. Add the garlic, chopped olives, capers, anchovy, pepper flakes and oregano, stirring for another 1-2 minutes. Add the tomatoes broken up with a fork, grind the pepper into the sauce and bring to a boil briefly. Turn the heat down so the sauce just simmers gently for about 30 minutes. While the sauce is simmering, bring a large pot of water to a boil, add a pinch of salt, and cook the spaghetti according to the package directions. Add the cooked spaghetti to the sauce pan and mix well under low heat, adding a few dollops of the pasta water to make the sauce silkier. Add grated parmesan and garnish with the minced parsley before serving piping hot.

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