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DigsMagazine.com.
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| quick
fix |
Spaghetti Puttanesca |
|
 Yes,
puttanesca does mean "whore" in Italian – I
can’t help it; it’s just what this tomato-based sauce is
traditionally called. The somewhat un-p.c. name is no doubt a
reference to the spicy flavors of this dish – at any rate, it’s
delicious, and makes for an interesting change of the pace when
you're bored with the more
mundane flavors of marinara sauce.
|
ingredients
1 small can diced tomatoes, drained
2 cloves garlic
½ medium onion
10 black olives, sliced
2 tsp. capers
¼ cup red wine (optional)
crushed red pepper to taste
½ lb. spaghetti
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time
25-30 minutes
serves 2 |
1. Set a large pot of water on
high; bring to boil. Cook pasta according to the instructions on the
box.
2. While
the water’s boiling, mince the garlic and chop the onion.
3. Heat
1 tbsp of olive oil in a skillet, over low-medium heat. Add the garlic
and cook until translucent (this will take a minute or two.
4. Add
the onions; cook until translucent, about 5 minutes.
5. Add the tomatoes, capers, red
wine (optional) and olives. Cook for 15-20 minutes, stirring frequently,
until the tomatoes have begun to break up and lose their raw tomato-ey
flavor.
6. Add
crushed red pepper, salt and pepper to taste. Serve over cooked
spaghetti.
o
related
recipes:
basic
tomato sauce
penne greek-style
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