Pasta Puttanesca

Menu choices on working days have to be pretty simple. And since yesterday was a full studio day in my pottery, last night I made pasta Puttanesca. This delicious savory dish was known as whores pasta because the ladies of the evening could cook up a tasy, quick dish that didn't take too much time away from their business. Here's the recipe I use. The one exception was that I used our own cherry tomatoes which are very abundant right now.

Pasta Puttanesca

• 1 pound dried spaghetti, spaghettini, or linguine fini
• 5 garlic cloves, forced through a garlic press
• 2 teaspoons anchovy paste
• 1/2 teaspoon hot red-pepper flakes
• 1/3 cup extra-virgin olive oil
• 1 (28-ounce) can whole plum tomatoes in juice (preferably San Marzanos)that you've pureed in a blender or food processor
• 1/2 cup pitted Kalamata olives
• 2 tablespoons drained and rinsed capers
• Pinch of sugar (optional)
• 3/4 cup coarsely chopped basil

Have all your ingredients measured and ready to use.

Cook spaghetti in a pasta in salted, rapidly boiling water until barely al dente (about 7-8 minutes).

While pasta is cooking s, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a preheated 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about a minute.

Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Add a tiny bit of sugar if needed or desired.

Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with the chopped basil.