Spaghetti Alla Puttanseca

This whole thing takes about 15-20 minutes. The chunkiness of the sauce is impacted by whether you use whole or diced tomatoes. Cook’s choice.

Simplicity in the kitchen often leads to a fantastic meal at the table. Ingredients that just play well together can bring so much flavor to a dish. This pasta dish may only have a few ingredients, but the symphony when they come together is amazing. Probably my most favorite tomato-based sauce. And it is quick to put together.

SOFTWARE

·         2 T. olive oil

·         3 T. garlic, minced

·         28 oz. whole or diced tomatoes

·         4 oz. black olives, sliced

·         1 t. capers, rinsed

·         1 t. crushed red pepper, dried

·         2 T. Italian seasoning

·         1 # spaghetti, dried

·         Asiago cheese

METHOD

1.       In a large skillet over medium heat, warm up the oil.

2.       Add the garlic and cook for about 30 seconds or until fragrant.

3.       Add the tomatoes, olives, capers, red pepper, and seasoning. Stir to combine, breaking up the tomatoes if you are using whole tomatoes.

4.       Cook for about 10 minutes, then reduce the heat to keep the sauce at a simmer. It should thicken but not to the point of being a paste. Taste and add salt if needed.

5.       In a separate pot, prepare the spaghetti to al dente instructions. Drain completely.

6.       Combine the spaghetti and sauce together in the skillet or a separate bowl.

7.       Serve portions with Asiago cheese to top it.

8.       Enjoy.

VARIANTS

I have seen anchovies added to this recipe. No thank you, but if you like them, go right ahead. Watch the salt though. Yes, you can use a more traditional cheese (Parmesan is great), but the Asiago gives the dish a little bit of creaminess. Roasted red peppers are a nice addition as well. Oh, and the title translates loosely to “spaghetti in the style of the prostitute.”