HAMPTON ROADS, Va. - Chef Matthew May shows us how to make Spaghettini ala Puttanesca and shares some tips and tricks for preparing your sauces just right.
Spaghettini ala Puttanesca Recipe
6 garlic cloves, smashed
1 cup cherry tomatoes, halved
6 anchovy fillets, optional
1/4 cup olive oil
1/4 cup capers
1 cup Kalamata olives, pit removed
1/2 cup crushed tomatoes
Fresh basil, chopped
Fresh ground black pepper to taste
1/2 cup parmesan Reggiano,
12 oz. spaghetti
1 TBLS. salt (for pasta water)
In a large sauté pan, add olive oil and garlic. Sauté until garlic just begins to brown. Add tomatoes, olives, capers and optional anchovy fillets. Meanwhile, in a large pot, bring 6 cups water and salt to a boil. Add pasta, stir to make sure pasta does not stick together. Cook pasta until Al dente and drain. Save one cup of pasta water. Add cookies pasta to sauce and toss until combines. Add some pasta water to loosen the sauce and coat the pasta. Transfer to a serving bowl or plate, top with chopped fresh basil and freshly grated cheese! Bon Appetit!
Go to www.matthewmay.org to learn more.