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Tomato Olive Pasta


I cut this out from the Toronto Star and have made a few times since. Since the Star said it was from Gourmet Magazine, I got this version straight from there.


Active time: 20 min Start to finish: 40 min
1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons extra-virgin olive oil
2 (14- to 15-oz) cans stewed tomatoes
1/2 teaspoon salt, or to taste
1 lb spaghetti

Accompaniment: grated parmesan

Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.

While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.

Makes 4 servings.

Gourmet, January 2003

[This photo is from Epicurious.com]

From Oliver's Twist, this sauce is similiar, but more complex. I haven't tried it yet, but plan to. I'm a bit wary of the anchovies though, since I've used them in a recipe once before and hated it. However, I trust Jamie Oliver to match my tastes more than I trust the Two Fat Ladies. I mean, anyone who used arugula that often must be after my own heart.

Spaghetti Puttanesca

1 lb. dried spaghetti, best quality
2 cloves garlic, finely chopped
1 handful capers, soaked, in, water, and, drained
2 handful big black olives, pitted
12 anchovy, fillets, roughly, chopped
3 small dried red chili, crumbled
1 tbsp dried oregano
extra virgin olive oil
2 x 14 oz can tomato, drained, and, chopped
1 good handful fresh basil
freshly ground black pepper


Cook the spaghetti in salted, boiling water until al dente.

Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes.

Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency.

Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

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Keep a can of tomatos in your cupboard at all times