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Title: Spaghetti Alla Puttanesca
Categories: Pasta Italian
Yield: 6 Servings
1 | lb | Spaghetti |
2 | tb | Black olive slivers |
Salt | ||
4 | Chopped anchovies | |
1 | c | Basic tomato sauce |
1 | Red chile pepper, chopped | |
4 | Ripe plum tomatoes, cubed | |
2 | tb | Fresh basil leaves, torn in small pieces |
5 | tb | Olive oil |
1 | Clove garlic, minced | |
1 | tb | Fresh sage leaves, chopped (optional) |
1 | tb | Capers, drained |
Cook spaghetti in boiling, salted water. In a serving bowl, combine all remaining ingredients. Drain spaghetti when al dente. Add spaghetti to serving bowl, toss and serve.
Note: This dish is also excellent when prepared a few hours ahead and served cold. Estimated cooking time: 20 minutes Estimated total preparation time: 40 minutes (See elsewhere for Basic Tomato Sauce)
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