Spaghetti Alla Puttanesco (Uncooked Version) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've had this recipe for years and cannot remember where I got it. You just can't ask for anything faster or more refreshing, especially on those hot summer days when you don't want to heat up the kitchen. Ingredients:
1/4 cup nicoise olive (or gaeta olives or kalamata olives) |
2 1/2 lbs tomatoes, vine ripened (peel, seed) (optional) |
1 1/4 cups extra virgin olive oil |
2 garlic cloves, large chopped |
8 leaves fresh basil, torn in small pieces |
1 tablespoon flat leaf parsley, chopped |
1 tablespoon capers, small, drained |
1 pinch crushed red pepper flakes |
1 lb spaghetti |
Directions:
1. pit the olives and cut them into small slices. Place the tomatoes in a serving bowl. Add the olives and remaining sauce ingredients to the tomatoes with 1/2 teaspoon salt and mix well. Let the sauce marinate for at least 1 hour at room temperature to give the flavors time to develop, or cover and chill in the refrigerator for up to 3 days.
2. Cook the spaghetti until al dente. Drain the pasta and toss thoroughly with the sauce in serving bowl. Serve at room temperature.
3. If you like, add 1 teaspoon anchovy paste, or to taste, to the sauce ingredients upfront. For those who have to have a meal with meat add frozen, peeled and deveined, cooked shrimp. Serve with bruschetta.
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