23 Feb Pouttanesca
Boil the spaghetti “al dente” in salty water and withdraw the boiling pan from the fire 4 minutes before the end of the boiling time on the packaging instructions.
At the same time, sautéed in a deep frying pan the olive oil, the garlic, the anchovies and the chili stirring until the garlic gets brownie.
Add the capares and the olives and then the konkase tomato, the jerry tomatoes cut in half, add salt and pepper, and bring it to a slow boil until the sauce is well blended together.
Transfer the spaghetti into the frying pan along with one cup from the water they boiled and continue to slow boil for 2 to 3 minutes until they blend well together with the sauce adding, at the same time, half the pecorino cheese.
Serve sprinkling the rest of the pecorino cheese.
- 500 gr spaghetti
- ½ cupful olive oil
- 10 washed down anchovy fillets
- 3 garlic cloves cut in fine slices
- 15 pitted Kalamata olives sliced in half
- 1½ tablespoons washed down capares
- 1 jar konkase tomatoes
- 10 jerry tomatoes
- 1 tablespoon finely chopped parsley
- Salt, ground pepper
- 70 gr ground Pecorino Romano cheese