On these cold winter nights, there is nothing better than something hot and spicy. Sure, under the sheets is good, but what I meant was a simple Pasta Puttanesca. Being that I'm not a seasoned cook, and only recently back to experimenting... I'm sharing this with you, because it was so darn easy! And of course delicious. I accidentally bought chopped tomatoes from Trader Joes that were pre spiced, so I didn't add the red chile pepper. It turned out devine. I think the key is the sugar... and the anchovies!
- 3 tblsp olive oil,
- 1 clove garlic, peeled and chopped,
- 1/2 fresh red chile, deseeded and chopped,
- 14 1/2 oz can of chopped tomatoes, drained,
- 4 anchovy fillets,
- 1/2 tsp light brown sugar,
- 1/2 cup black olives, pitted,
- 2 large tblsp of fresh parsley, chopped,
- 2 cups spelt penne
•Make Sauce: in a pan, heat 2 tblsp olive oil, and sweat the garlic and the chile. Don't burn garlic. Add tomates and simmer on low. In a mortar, grind anchovies with remaining olive oil into a paste. Add to sauce and carry on simmering for about 20 minutes. Add half teaspoon brown sugar, to taste... and decide.
•Cook pasta, until al dente. Add the olives to the sauce, and serve with big handfuls of parsley.