PASTA PUTTANESCA from Antonio Suppa Owner & Chef of 745 Osteria
This is a great, hearty dish for wintertime and so easy to make! It’s full of flavor with a blend of anchovies, capers, olives and garlic. Don’t be afraid to use anchovies, they melt into the sauce and add exquisite flavor to this dish. Buon Appetito! INGREDIENTS
DIRECTIONS
1/4 cup extra virgin olive oil 1. Heat olive oil in a large saucepan over medium heat. 4 cloves garlic When the oil is nice and hot, add the anchovies and fry 6 canned anchovy filets, chopped until golden brown and starting to disintegrate when 1 tsp capers stirred. Add the garlic and sauté until golden. Next, 16 pitted kalamata olives add the capers and olives and cook for one minute. 2 oz. white wine Deglaze the pan by adding white wine. Simmer until 23.5 oz red sauce (we use our wine is reduced by 2/3, then add the Capriccioso “Silvio’sCapriccioso Sauce”) Sauce and half of the basil. Stir to incorporate all, add 8 basil leaves salt and pepper to taste and bring to a simmer for 1 lb. spaghetti pasta approximately 10 minutes. Remove from heat. 1 cup grated Pecorino Romano 2 tsp fresh Italian parsley, chopped 2. Cook your spaghetti in a large pot of boiling salted water following manufacturers directions. Drain the salt & pepper to taste pasta reserving 1 cup of the pasta water. Return the pasta to the pot with ½ the sauce, ½ the cheese, and ½ the parsley. Toss well to incorporate all. Add some of the reserved water if the pasta seems dry. 3. Split pasta evenly amongst individual bowls and top each with the remaining sauce, add a sprinkling of grated cheese and chopped parsley.
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