Spaghetti alla Puttanesca

• total time: 20 minutes

Ingredients

1LB. plum tomatoes, peeled and chopped

13OZ. spaghetti

4OZ. black Gaeta olives, pitted

4OZ. salt-packed anchovies

2OZ. salt-packed capers, rinsed

1 garlic clove

1 red chili pepper, chopped

2TSP. tomato paste

1/2CUP extra-virgin olive oil

salt

Directions

To prepare spaghetti alla puttanesca, clean and rinse the anchovies. Heat oil in a large pot over medium heat. Add the garlic clove and chopped chili pepper. When the garlic turns golden, remove it and add the anchovies, mashing them with a fork. Add the peeled and chopped tomatoes, olives, rinsed capers, and tomato paste. Stir well, season with salt to taste, and cook for 10 minutes; the finished sauce should be fairly dark.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain and toss in the sauce. Add chopped parsley if you like. Serve.

Tip: this flavorful first course is pairs perfectly with a glass of Ischia Bianco, a dry white wine with delicate aromas and flavors.