Thursday, February 12, 2009

Ulla, Someday!

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Pasta Puttanesca

Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.


  1. 1 lb dried spaghetti, or linguine
  2. 5 garlic cloves, crushed
  3. 2 tsp anchovy paste
  4. 1/2 tsp hot red-pepper flakes
  5. 1/3 cup extra-virgin olive oil
  6. 1 (28-oz) can whole tomatoes in juice (preferably Italian)
  7. 1/2 cup pitted Kalamata olives
  8. 2 Tbsp drained capers
  9. 3/4 cup coarsely chopped basil


  1. Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
  2. While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and
  3. tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
  4. Meanwhile, break tomatoes into course bits with fingers. Keep juice.
  5. With a slotted spoon add tomatoes to garlic oil along with olives and capers and simmer, thinning with tomato juice as needed and stirring occasionally, until pasta is ready.
  6. Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
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