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| Fusilli alla Puttanesca |
| Recipe contributed by Joe Barracato |
| Ingredients |
|
| Preparation |
| Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Pour the tomatoes and their liquid into a bowl. Mash them with your hands or a wire whisk until they are coarsely crushed. Whack the green olives with the flat side of a heavy knife or a small saucepan, remove the pits and slice the olives coarsely. Place the tomatoes and olives in separate bowls - set aside. Stir the fusilli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes. Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Whack the garlic with the flat side of a knife, add it to the pan and cook, shaking the pan, until lightly browned, about 2 minutes. Add the anchovies and press with the back of a spoon to break them up. Toss in the green and black olives and cook until sizzling, about 2 minutes. Pour in the tomatoes and their liquid and add the red pepper. Bring to a boil, adjust the heat to a lively simmer and cook 5 minutes. Stir in the capers. If your skillet is large enough to hold the sauce and pasta, scoop out the cooked pasta with a large wire skimmer and drop it directly into the sauce. If not, drain the pasta, return it to the pot and add the sauce. Place over medium heat, stir in the parsley and remaining olive oil. Remove from the heat and stir in the grated cheese. Check seasoning, add salt and black pepper if needed, serve immediately in warmed bowls.
*You can add basil to this sauce if you like, or stick to the traditional Italian-American accent of fresh parsley. |
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