Italian Name: Spaghettini Alla Puttanesca
Also known as "harlot's spaghetti"

1/4 cup olive oil
1 medium-size onion, finely chopped
1/2 small dried hot red chile, crushed
1 garlic clove, minced or pressed
1 can (14 1/2 oz) italian-style tomatoes
1 can (8 oz) tomato sauce
1/3 cup slivered ripe olives
1 tbsp capers
1/4 tsp oregano leaves
1/2 lb spaghettini
1 can (2 oz) anchovies, drained and chopped
1/4 cup chopped fresh parsley
salted water

Heat olive oil in a wide frying pan over medium heat. Add onion and chile, cook until onion is soft; mix in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, olives, capers, and oregano. Adjust heat so that mixture boils gently and cook, uncovered, stirring occasionally, until sauce is slightly thickened (15-20 minutes).

Meanwhile, cook spaghettini in a large kettle of boiling salted water according to package directions until al dente. Drain well and place on a warm platter. Mix anchovies and parsley into sauce; spoon hot sauce over spaghettini.

Makes 4 servings.
Posted by Donna on Thursday, March 04, 2004 at 01:10 AM
Filed in: Ethnic • ◊ Permalink


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