Spaghettini Alla Puttanesca
By: Culinary Alchemist
Published: Monday, November 30, 2009 - 12:38pm

Ingredients




1 pound Spaghettini, Spaghetti or Bucatini
4 cloves Garlic (minced)
3 Anchovy fillets (smashed with a fork) or 2 inches of Anchovy paste.
1 1/2 teaspoons Crushed red pepper flake
6 ounces Black Olives (Cut in Half)
1/2 cup Chicken Stock
1 Can (14.5 oz) Diced Tomatoes
3 tablespoons Capers in Vinegar, not salt (chopped roughly)
1/4 cup Extra Virgin Olive Oil
4 sprigs of Flat-leaf Parsley (chopped rough)
3 leaves of chiffonade Basil
Optional - Pecorino Romano

Preparation

1 In a skillet over medium heat, add olive oil and garlic, sauté briefly. 2 Add crushed red pepper, diced tomatoes and anchovy fillets. 3 Bring to a simmer for 3-5 minutes 4 Add chicken stock and simmer for 10 minutes, to reduce it just slightly. 5 Add olives and capers, simmer for an additional minute or two, to heat through 6 Pour over drained Spaghetti and toss. 7 Sprinkle with chopped parsley and chiffonade basil.

About


Please look for Anchovies packed in olive oil... They are not nearly as salty as the rolled ones that get tossed on pizza.  If you think you hate anchovies, give the others a try.  You might be pleasantly surprised...