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Puttanesca, or the prostitute's pasta, was so named because it's so quick and easy to make that working ladies could prepare it between clients. This is a favorite summer entree of mine because it takes advantage of fresh vine-ripened tomatoes.
Ingredients• 6 ounces dry spaghetti • 4 ripe tomatoes • 1 tablespoon olive oil • 10 Kalmata or Greek black olives, pitted and finely chopped • 2 tablespoons capers, drained and finely chopped • 6 cloves PECOS VALLEY GARLIC, finely chopped • 1 teaspoon anchovy paste • 1 ½ teaspoons crushed red chile, including the seeds • Salt and Freshly ground black pepper InstructionsCook the spaghetti in boiling water for 8 to 10 minutes, or until al dente. Drain the spaghetti and keep it warm. Roast and peel the tomatoes and coarsely chop, reserving all the juices. Heat the oil in a large skillet until hot, add the olives, capers, and garlic, then sauté the mixture for 1 minute. Add the tomatoes, anchovy, and chile, and season with salt and pepper. Simmer the sauce over a low heat for 10 minutes, stirring occasionally. Raise the heat, add the spaghetti and mix well to thoroughly coat. Heat until the pasta is hot and then serve.
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