Spaghetti alla Puttanesca with Davide Originale Sauce
2 cups Davide Originale Tomato Sauce
340 gr. (12 oz.) Italian Spaghetti (DeCecco, Barilla etc.)
100 gr. (3 ½ oz) black olives (try to find a quality olive, no pits)
1 Tablespoon of minced capers (rinsed of salt)
4 anchovy fillets (quality packed in olive oil)
3-4 garlic cloves minced
1/8 teaspoon crushed red pepper or 1 small fresh hot chili pepper (minced)
½ cup white wine
Fresh chopped parsley
Extra virgin olive oil
Reggiano Parmesan cheese as needed.
Serves 4-5 persons
Start heating the water for the pasta in the pot. Choose a quality pasta and follow directions for cooking time. Remember to salt the water.
Heat a large frying pan or chef's pan over medium heat. (The pan should be large enough to accommodate the cooked pasta and sauce).
Add olive oil and add garlic, fresh hot pepper, and the anchovies fillets. Cook until they dissolve.
Add minced capers and olives.
Add ½ cup dry white wine and reduce.
Add Davide Sauce. Mix and leave on low heat.
Cook the pasta. Taste and drain while firm. Save some of the pasta water to put into the pan with the sauce.
Add pasta to the pan and a couple tablespoons of Reggiano. Add a ladle of the pasta water to the pan and saute (mix gently) over low heat a minute. Taste. Adjust the flavor and consistency to your taste.
Portion onto plates or into serving platter, sprinkle with Reggiano, and garnish lightly with parsley.