Copyright Thomas Saaristo  All Rights Reserved
Spaghettini alla Puttanesca
According to legend, this dish was created by women of the evening between

The ingredients could be kept on hand without refrigeration and thrown together in a
few moments

Puttanesca sauce is also a great sauce with firm cooked fish, like swordfish. Nestle a
grilled swordfish steak into the prepared sauce and cook for 10 minutes over low heat
to infuse the steak with the flavors of the sauce

3 ounces extra virgin olive oil
3 ounces pitted Nicoise or Gaeta olives
1 pound ripe tomatoes
3 ounces anchovies
1 clove of garlic, crushed
Pinch (big or little) crushed dried red pepper flakes
1 1/2 ounces capers, drained and rinsed
Sea salt
1 pound spaghettini, cooked al dente

Chop the anchovies. Peel the tomatoes, discard the seeds and cut into small chunks

Pour the oil in a warmed skillet and add the garlic and crushed red pepper flakes.
Cover. Cook over medium heat until the garlic browns

Remove garlic and add the anchovies

Add tomatoes, olives and capers. Stir and let cook for about 7 minutes. Taste for salt

Add the spaghettinin to the sauce and toss