By Cathy Thomas | Correspondent
According to Anna Del Conte, Italian-born British food writer, Spaghetti Puttanesca is a dish with roots in the poorest district of Rome, the Trastevere. The recipe for this quick-to-prepare, spicy pasta is included in Del Conte’s newest book, “Classic Italian Recipes” (Hamlyn).
The book contains 75 signature dishes packed into a petite size, the tiny tome measuring only 5 1/2-by-7 inches. It would be perfect to tuck into a suitcase and take to Italy when accommodations feature a kitchen. Or on a visit to a friend’s home when Italian cooking might be the gameplan.
Spaghetti Puttanesca
Yield: 4 servings
INGREDIENTS
6 tablespoons extra-virgin olive oil, divided use
One 14 1/2-ounce can whole peeled tomatoes, chopped; see cook’s notes
Salt
14 ounces dried spaghetti
1 to 2 small, dried chilies, such as Japones chilies, seeds removed, chopped; see cook’s notes
6 anchovy filets packed in olive oil, drained, chopped
3 garlic cloves, chopped
3 pitted Kalamata olives, sliced
1 tablespoon drained capers
2 tablespoons chopped flat-leafed parsley
Cook’s notes: The easiest way to “chop” canned tomatoes is to squeeze them hard enough to break them into pieces, one at a time over a pan or bowl using clean hands. Japones chiles, also known as Santaka or Hontaka peppers, are small, slender, bright red, and spicy dried chili peppers, popular in Asian, Latin American, and Caribbean cuisines. I prefer using one chili rather than two, but the choice is yours.
DIRECTIONS
1. Heat 1/2 tablespoon olive in a saucepan on medium-high heat. Add tomatoes and sauté for 3 minutes.
2. Cook spaghetti in a large pot of salted boiling water until al dente, tender but still slightly firm to the bite. Meanwhile, heat the remaining oil in a large, deep skillet on medium-high heat. Add chili(s), anchovies, and garlic. Fry gently for 2 minutes, turning down heat if needed, smashing the anchovies into a paste with a fork. Spoon in the tomatoes and add the olives and capers. Cook for 2 minutes.
3. When spaghetti is cooked, drain it and turn it into the skillet. Fry for 2 minutes, tossing frequently, and sprinkle with parsley. Taste and adjust seasoning if needed. Serve.
Source: Adapted from “Classic Italian Recipes” by Anna Del Conte (Hamlyn)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
