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First Courses: DRIED PASTA

SPAGHETTI ALLA PUTTANESCA Spaghetti "Whore-style"

Mail this recipe to a friend!	1 lb. spaghetti 3 oz. extra-virgin olive oil 3 oz. pitted brown olives (preferably Gaeta or Nicoise) 1 lb. ripe tomatoes 3 oz. anchovies 1 clove of garlic, crushed 1 peperoncino 1 1/2 oz. capers salt	See Also:      Olive Oils      Canino DOP      Sabina DOP      Umbria DOP      Pasta      Dry Pasta: Spaghetti      Vegetables      Cappero di Pantelleria IGP      Oliva da Tavola La Bella Della Daunia DOP      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Cesanese di Affile DOC      Martina or Martina Franca DOC      Rosso di Cerignola DOC      Region      Latium
	Chop the anchovies. Peel the tomatoes, dispense with the seeds and cut into small chunks. Pour the oil in a warmed skillet and add the garlic and peperoncino cut in little pieces. Cover. Cook over medium heat until the garlic browns. Remove garlic and add the anchovies. Add tomatoes, olives and capers (well washed). Stir and let cook for about 7 mins. Taste the sauce for seasoning. Pour the sauce over spaghetti in a skillet with the sauce, toss well and serve. Serves 6 Note: Spaghettini may be used instead of spaghetti.

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CAPELLINI CON SALSA VERDE   CONCHIGLIE E LENTICCHIE   CONCHIGLIE RIPIENE DI PROSCIUTTO E FORMAGGIO DI MONTASIO   FREGULA STUFADA   LINGUINE ALLE VONGOLE   LINGUINE IN SALSA LEGGERA   PASTA ALLA NORMA   PASTA CON LE SARDE   PASTA 'NCASCIATA   PASTICCIO DI FUSILLI IN TEGLIA   PENNE ALLA CRUDAIOLA   PENNE CON POMODORI E MOZZARELLA   PROSCIUTTO DI PARMA® E INSALATA DI GAMBERI   RIGATONI AL PROSCIUTTO COTTO   SFORMATO DI ANELLINI   SPAGHETTI AI FUNGHI E PARMIGIANO-REGGIANO®   SPAGHETTI AL PECORINO   SPAGHETTI AL SUGO DI PISELLI E PROSCIUTTO DI PARMA®   SPAGHETTI ALLA PUTTANESCA   SPAGHETTI DEL MONTE BALDO

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