Barbera-Pasta Puttanesca
Pasta Puttanesca
In Italy, “ladies of the night” used to woo men to their windows by preparing this fragrant and rustic dish.
Ingredients:
1 lb. spaghetti
2 large cans peeled Italian plum tomatoes
1/4 cup extra virgin olive oil
1 tsp. dried oregano
Pinch of crushed red pepper flakes
1/4 cup black Nicoise olives
1/4 cup capers, drained
2 tsp. crushed garlic
6 anchovy fillets, chopped fine
½ cup chopped Italian parsley
1 tsp. salt
Prepare pasta according to package directions, but do not overcook.
While spaghetti is cooking, drain the tomatoes. Combine tomatoes and olive oil in a large skillet and bring to a boil. Keep at a full boil and add all remaining ingredients except pasta, one at a time, stirring frequently.
Reduce heat to medium and continue to cook for a few minutes, or until sauce has thickened. Serve immediately over hot pasta and garnish with additional chopped parsley.
Recipe by Lynette Canas, Chumeia’s Certified Wine Professional
