Puttanesca

With a most colorful background as to it's name, this dish is all about the very essence of using what you have on hand. A Mediterranean mouthful with every bit, it will give you an "old world" taste that you would swear was passed down from generation to generation in your family (btw there's nothing better than a good story with a dish). I would leave out the part that the dish is probably only 50-60 years from it's creation. Like many Italian dishes you will find that you can have many variations but the key, as always, is to taste, test, adjust, taste until you find the one that is to your liking. And once you do, you will find this dish as hearty and satisfying as a good pasta meal should be. Of course you can get it in a jar, but then.....really....

OK....let's prep....

What you'll need:

1 pound of pasta (A nice thick Spaghetti is best, but if you only have a Penne around, go for it)
1/2 cup of Pitted Olives halved gives a nice effect (black, Kalamata, Gaeta....got any left over from that Tuscan salad? of course you do)
3-4 Garlic Cloves chopped (as a garlic guy, I'm going 4, but your choice)
Red Pepper Flakes to taste
Olive Oil
6-8 Anchovy Fillets (I've seen tuna used, but in my opinion that's a whole different dish)
1 large can (28 oz.) Whole Plum and Peeled Tomatoes (break the tomatoes with your hand for a nice rustic look and reserve the juices too)
2-3 tbsp of Capers (rinse thoroughly and drain)
Italian Parsley chopped (about a handful)
Wedge of Parmesan Reggiano (to be grated)
Salt and FG to taste (this can be a very salty dish so you may not need a lot here)
I've seen an onion used in this dish as well. However you are dealing with some very strong ingredients and I've found that onions didn't really work for me. BUT you are more than welcome to add 1 onion (sliced for effect) and just add with the anchovies.

TPC NOTE: In this dish, because timing is very important (especially in cooking the garlic), I can't stress enough to have all of your ingredients prepped and ready to go in the pan.

Bring water to boil in a large pot. THEN salt the water. Throw in the pasta and cook until al dente. With the pasta ready, drain return to the pot and pour the reserved liquid from the tomatoes and give a quick toss. I would use just enough to coat.

As soon as the pasta goes in, in a large frying pan on a med flame, combine the oil, anchovy, red pepper flake and then garlic. Stir, stir, stir. IT IS KEY to make sure that you don't brown the garlic so keep it moving. Right about here you are going to get hit with one of life's most wonderful aromas. The garlic will literally welcome you home. Add the plum tomatoes and cook until you get a nice thick consistency.

Now you're ready for the olives, capers and parsley. No need to really cook here as the olives and capers are ready to eat from the can/jar and the parsley will give it's flavor with the mere heat from the sauce.

Combine the Pasta and the Sauce giving a quick toss. (If you're a little dry you can add some of the pasta water or the reserved juice. experiment here, but I'd go with the juice just on this dish.) Salt and pepper to taste.

Serve in warm bowls and grate the Parmesan cheese to taste over each bowl.

WINE NOTE: I think a Zinfandel or even a Pinot Noir would go very nice here. But again....if you're feeling slightly celebratory, open a bottle of bubbly!

Enjoy....Have Fun....and Eat Well!

TPC