SPAGHETTINI PUTTANESCA

Spaghettini Puttanesca image

Provided by Florence Fabricant

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds ripe tomatoes (about 6 medium tomatoes)
1/3 cup extra virgin-olive oil
2 cloves garlic, minced
6 flat anchovies, rinsed, drained and chopped
12 Italian or Greek dried black olives, pitted and sliced
1 tablespoon drained capers
1/2 teaspoon oregano
1 tablespoon minced fresh parsley
1 tablespoon red-wine vinegar
Salt and freshly ground black pepper
1 pound spaghettini

Steps:

Peel tomatoes by plunging them into boiling water for about 20 seconds, rinsing them in cold water, then stripping off the skins. Slice the tomatoes in half horizontally and gently squeeze the halves to remove seeds and excess fluid. Core and finely chop the tomatoes, either by hand or in a food processor. If you use the machine, be sure the tomatoes are chopped, not pureed.
Transfer the chopped tomatoes to a colander placed over a bowl and allow them to drain for 30 minutes, to further remove excess fluid.
Bring a kettle of water to boil for the pasta.
Heat two tablespoons of the oil in a large skillet, add the garlic and saute briefly until soft but not brown. Add the anchovies, olives, capers and drained tomatoes and cook for two to three minutes. Away from heat, stir in oregano, parsley, vinegar and the remaining olive oil. Season to taste with salt and pepper and set aside until the pasta is cooked.
Boil the spaghettini about six minutes, until al dente. Drain thoroughly.
Add spaghettini to the sauce in the skillet and mix over low heat just until the ingredients are well distributed. Serve at once. Alternatively, the spaghettini can be divided among four warm bowls and the sauce spooned over each serving.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 17 grams, Carbohydrate 94 grams, Fat 22 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 793 milligrams, Sugar 8 grams