Twirling the puttanesca onto my fork, I was reminded of my date nights with hubby, Jake, when we used to troop over to our favorite Italian resto, Cosa Nostra in Malate when it was still abuzz with the gimmick peeps.
We would order plates of light-coated pasta that were peppered with sauces that tasted fresh, light and very Italian. The ingredients they used were nothing but top quality, authentic and flavor loaded. Am totally clueless now, though, how they are today, 10:29 PM of November 16, 2010!
Fast forward to today, I decided to dish out some puttanesca to go with the chardonnay that begged to team up with the pasta. Awesome, I knew we were in for a great dining chitchat with the yummy food at the backdrop.
Just a sidebar– puttanesca is always best with mashed anchovies. It binds the flavors together and defines its flagship taste. Easy to make and delightful to eat!
1/4 kilo spaghetti noodles
1 can Del Monte tomato sauce (petite cut)
3/4 cup olive oil
1 head of garlic, minced
3 pcs anchovy fillets, mashed
1/2 cup black olives, sliced
1/2 cup capers
1/2 tsps chilli flakes
1/2 cup grated parmesan or romano cheese
salt and pepper to taste
1 tbsp chopped parsley for garnishing
Cook spaghetti according to package directions. Drain and set aside.
In a skillet, saute garlic, anchovies, capers, chilli flakes and olives. Add tomato sauce. Simmer for about ten minutes.
Toss in cooked spaghetti and sprinkle with cheese. Top with chopped parsley for garnishing.