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Rosa’s mother teaches her to make spaghetti that she hopes will help her daughter find a husband!
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Spaghetti Puttanesca Recipe:
2 tablespoons extra virgin olive oil
4 cloves garlic, chopped
2 tablespoons capers in brine, drained
1 cup Gaeta or Kalamata olives, pitted
2 (28 ounce) cans of San Marzano tomatoes, pureed
1/4 cup fresh basil, torn into large pieces, plus whole leaves for garnish
1 1/2 pounds spaghetti
1.Bring a large pot of salted water to a boil.
2.Heat oil in a large skillet over medium heat. Add garlic and cook until blonde in color. Add the capers and pitted olives and sauté 2-3 minutes more, until they are just softened and fragrant. Add the pureed tomatoes and basil, bring to a simmer and cook 20 minutes. The sauce will thicken and flavors will concentrate.
3.When the sauce is halfway through cooking, add the spaghetti to the boiling water and stir to separate the pasta. Cook for 8-10 minutes or until al dente, drain.
4.Return the pasta to the pot it was cooked in and ladle a 1/4 of the sauce over it, tossing to coat. Pour the pasta into the serving dish and ladle the remaining sauce over the top. Garnish with fresh basil leaves and serve with crusty Italian bread.
Yield: 6 servings
