366 DELICIOUS WAYS TO COOK PASTA WITH VEGETABLESSalsa di Puttana Hot, fast, and spicy! 1/4 cup olive oil 1 red bell pepper, seeded and diced 1 green Italian frying pepper, seeded and diced 1 to 3 garlic cloves, minced 8 anchovy fillets, chopped (optional but traditional) 1 35-ounce can imported Italian plum tomatoes undrained 8 green Sicilian olives, pitted and chopped 8 black olives, pitted and sliced 1 teaspoon dried oregano 1/4 teaspoon or more hot red pepper flakes 2 tablespoons minced fresh flat-leaf parsley Salt (optional) Heat the oil in a large skillet and saute the peppers until they are softened, 3 to 5 minutes. Add the garlic and anchovies during the last minute. Add all the remaining ingredients except the parsley and optional salt. Simmer, uncovered, for 30 minutes, stirring often and breaking up the tomatoes as they soften. Remove from the heat and stir in the parsley. Taste to correct seasoning, adding salt if needed (the anchovies and olives are salty) or additional red pepper flakes. Makes enough sauce for 1 pound thin spaghetti, cooked according to package directions. 4 servings |
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