Spaghetti Putanesca

From: (Jerry Tunis)

Date: 25 Aug 1993 02:34:46 GMT

	This recipe for Pasta alla Putanesca is from "Compliments of the
Chef, 100 Great Recipes from the Innovative Restaurants of Berkeley,
California," by Paul Johnston and the Sisterhood of Congregation Beth El, 
Aris Books, Berkeley, CA, 1985, as served at Caffe Venezia. (whew!) :

	"This robust pasta is a great way to start a meal, or it can
	serve as a meal by itself. Freshly grated Reggiano is excellent
	with this recipe. The heat of the dish can be adjusted to taste.

		1/3 cup olive oil
		9 anchovies
		8 whole garlic cloves
		1/4 teaspoon dried red pepper flakes
		4 medium ripe tomatoes, chopped and seeded
		  (enough to make 3 cups of tomatoes) or
		  one 28-ounce can tomatoes, chopped, w/juice
		12 Calmata olives, pitted and halved
		2 teaspoons capers, drained
		5 garlic cloves, chopped
		1/3 cup chopped fresh parsley
		1 tablespoon chopped fresh basil
		1/2 to 3/4 pound fresh pasta
		Chopped fresh parsley

	Heat the oil in a saute' pan or skillet. Add the anchovies
 	and whole garlic cloves. Cook until the garlic cloves brown
	and the anchovies fall apart. Add the red pepper flakes and
	cook a few seconds more. Add the tomatoes, olives, and capers.
	Simmer for 30 minutes. Add the chopped garlic, parsley, and
	basil to the sauce and simmer a bit longer.

	Cook the fresh pasta in plenty of boiling salted water for 2
	to 3 minutes or until 'al dente.' Toss with half of the sauce
	until well coated. Arrange the pasta on a platter and pour the
	remaining sauce on top. Sprinkle the chopped parsley over all.
	Serves 4."

I prefer dry pasta and use much more capers and anchovies.


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