Spaghetti Puttanesca

Spaghetti Puttanesca

(4 servings)

Ingredients:

12 oz. Spaghetti
2 tbsp. Extra-Virgin Olive oil, divided
3 medium cloves Fresh Garlic, smashed and peeled
1 tsp. Red Pepper Flakes
½ cup pitted Kalamata Olives, roughly chopped
½ cup pitted Green Olives, roughly chopped
2 bottles (4 oz. each) Capers, drained, rinsed, patted dry and chopped
28 oz. can Whole Peeled Tomatoes, drained (reserve 1 cup juice) and crushed by hand into small pieces
½ cup Fresh Basil, lightly packed and chopped
1 oz. Parmesan Cheese, grated, plus more for serving
to taste Salt and Pepper

Directions:

In a large pot, bring 2 quarts of water to a boil.  Add 1 tbsp. salt and the spaghetti, cook for 5 minutes stirring occasionally.  Reserve 2 cups of pasta water, drain and set aside.  In a 12-inch skillet over medium, heat 1 tbsp. olive oil and cook garlic to light golden (about 1 minute).  Off heat, remove and discard garlic.  Add pepper flakes, both kinds of olives and the capers.  Cook over medium-high until capers begin to brown (about 1 minute).  Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated (5-7 minutes).  Add the reserved tomato juice and 1 cup of the pasta water.  Bring to a simmer and add pasta and toss to coat.  Cover and cook, tossing occasionally, until pasta is al dente and the sauce clings lightly to the noodles.  Add more cooking water if needed.  Remove from heat, cover and let stand for 3 minutes.  Stir in the basil, cheese and remaining 1 tbsp. olive oil.  Taste and season with salt and pepper.  Serve topped with additional cheese.

Notes:              Don’t use more than the 2 quarts of water to cook the pasta.  We’re trying to concentrate the starches to help later in thickening the sauce.

Ideas for Future Efforts

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