Spaghetti alla Puttanesca
Puttanesca, or the prostitute's pasta, was so named because it's so quick and easy to make that working ladies could prepare it between clients. This is a favorite summer entree of mine because it takes advantage of fresh vine-ripened tomatoes.
• 6 ounces dry spaghetti
• 4 ripe tomatoes
• 1 tablespoon olive oil
• 10 Kalmata or Greek black olives, pitted and finely chopped
• 2 tablespoons capers, drained and finely chopped
• 6 cloves PECOS VALLEY GARLIC, finely chopped
• 1 teaspoon anchovy paste
• 1 ½ teaspoons crushed red chile, including the seeds
• Salt and Freshly ground black pepper
Cook the spaghetti in boiling water for 8 to 10 minutes, or until al dente. Drain the spaghetti and keep it warm.
Roast and peel the tomatoes and coarsely chop, reserving all the juices.
Heat the oil in a large skillet until hot, add the olives, capers, and garlic, then sauté the mixture for 1 minute. Add the tomatoes, anchovy, and chile, and season with salt and pepper. Simmer the sauce over a low heat for 10 minutes, stirring occasionally.
Raise the heat, add the spaghetti and mix well to thoroughly coat. Heat until the pasta is hot and then serve.