LORENZO CARCATERRA - PASTA PUTTANESCA

THREE DREAMERS

NONNA MARIA'S PASTA PUTTANESCA

This is for 3-4 big eaters or 5-6 portion control eaters (which excludes members of my family).

1 large can of San Marzano tomatoes
2 tablespoons of fresh oregano, chopped
8 fresh basil leaves, chopped
1 tablespoon of the juice from a jar of hot cherry peppers
half a cup of red wine
21 pitted black Italian olives
7 anchovies cut into slivers
half a cup of capers in their juice
half a teaspoon of red pepper flakes
half a cup of olive oil
1 pound of spaghetti

Fill pasta pot with water and bring to slow boil
In a large pan prepare the sauce.
Cut two garlic cloves in half--flatten them with either palm of your hand or base of a knife
Saute in olive oil until garlic turns light brown
Add the wine and spices.
Simmer over low heat, 30 minutes.
at 20 minutes, taste and add more spices and oil if needed.
Add olives, anchovies, basil, oregano, capers, red pepper flakes.

Turn pasta water to full boil.
Toss in pasta.
Do NOT add salt to the pasta water.
Drain when cooked.
Ladle 3 large scoops of sauce in empty pasta pot
Toss pasta into pot and pour the rest of the sauce on top
Stir pasta and sauce

Serve with a fresh loaf of Italian bread; bottle of red wine; bottle of mineral water; Ask Alexa to play some Neapolitan love ballads--it calms the sauce.

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