PASTA PUTTANESCA from Chef Antonio Suppa 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

1/4 cup extra virgin olive oil

4 cloves garlic

6 canned anchovy filets, chopped

1 tsp capers

16 pitted kalamata olives

2 oz. white wine

23.5 oz red sauce (we use our “Silvio’sCapriccioso Sauce”)

8 basil leaves

1 lb. spaghetti pasta

1 cup grated Pecorino Romano

2 tsp fresh Italian parsley, chopped

salt & pepper to taste

Directions

1. Heat olive oil in a large saucepan over medium heat. When the oil is nice and hot, add the anchovies and fry until golden brown and starting to disintegrate when stirred. Add the garlic and sauté until golden. Next, add the capers and olives and cook for one minute. Deglaze the pan by adding white wine. Simmer until wine is reduced by 2/3, then add the Capriccioso Sauce and half of the basil. Stir to incorporate all, add salt and pepper to taste and bring to a simmer for approximately 10 minutes. Remove from heat.

2. Cook your spaghetti in a large pot of boiling salted water following manufacturers directions. Drain the 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.