SPAGHETTI ALLA PUTTANESCA
Salty and spicy, a steamy bowl of Spaghetti alla Puttanesca is the perfect meal for a cold winter night. This simple southern Italian dish has a rather sordid past; it is said that the dish got its name, translated prostitutes spaghetti, because it was an easy and quick meal for working girls to prepare. No matter its origin, Spaghetti alla Puttenesca is delicious and practically foolproof to prepare-just add or subtract the amount of anchovies, capers or olives to suit your taste and you've got a quick and fabulous meal!
2 tablespoons olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red peppers
4 anchovies, packed in oil
1/2 cup pitted black gaeta olives
2 tablespoons capers
1 28 oz. can chopped San Marzano tomatoes
1 pound dry spaghetti pasta
In a frying pan, heat olive oil over medium high heat. Add garlic and red peppers and saute for 1 minute. Coarsely chop anchovies and add to frying pan along with olives and capers and cook for 2-3 minutes. Add chopped tomatoes and cook over medium heat for 8-10 minutes. Cook spaghetti according to directions and serve with grated parmesan cheese.
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