Whole Wheat Spaghetti alla Puttanesca (Whore Style)
Preparation Time: 20 minutes
Cooking Time: pasta cooking time
Servings: 6

Whole Wheat Spaghetti <em>alla Puttanesca</em> (Whore Style)
Whole Wheat Spaghetti alla Puttanesca (Whore Style) - Buon Appetito!

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  • 1 pound (500 g.) whole wheat spaghetti
  • 1 pound (500 g.) diced tomatoes
  • 1/2 cup pitted Kalamata olives
  • 2 Tbs. extra-virgin olive oil (EVOO)
  • 2 garlic cloves
  • 4 anchovy fillets
  • ½ teaspoon hot chili pepper flakes
  • 2 Tbs. capers
  • Sea salt & freshly ground pepper to taste
  1. Warm EVOO in a large, non-stick Teflon frying pan or wok.
  2. Add flaked chili pepper, crushed garlic cloves and cook 3 - 4 minutes, until garlic is lightly brown.
  3. Discard garlic, add anchovies and cook about 2 minutes, mixing, until anchovies are completely dissolved.
  4. Chop about ¾ of the olives roughly, then add all the olives, capers, diced tomatoes sea salt and ground black pepper to taste. (Please note that both anchovies and olives tend to be salty),
  5. Cook for about 15 minutes on medium heat, mixing from time to time.
  6. In the meantime bring 4 quarts of water to a boil, add salt and pasta.
  7. Drain al dente according to package instruction and transfer to wok or pan with sauce on low heat.
  8. Mix well to allow sauce to coat spaghetti evenly and serve.
  • The above is adapted from a very popular traditional Roman recipe.
    I prepared this for the Harbin Hot Springs Security people on March 20, 2016, during the reconstruction of the facilities after the devastating Valley Fire. The theme of the day was 'Roman Lunch'
  • On September 12, 2015, Harbin burned to the the ground in 10 hours unchecked raging inferno. About 1,300 homes and several hundreds of businesses and rural structures were lost when the Valley Fire was finally put off completely over a month later.
  • The traditional Roman recipe calls for ripe tomatoes to be peeled by hand and, instead of Greek Kalamata olives, local black olives are used.
  • Instead of spaghetti you may use your favorite type of dried pasta.
  • In Rome one would pair it with a fresh white wine such as the local Bianco dei Castelli Romani (White from the Roman Castles), or possibly Est! Est! Est! from the neighboring Umbria region. Other suggested varietals are Vermentino, Orvieto, Sauvignon Blanc, Pinot Grigio, or Bianchello del Metauro.

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