Tagliatelle Putanesca

An Italian Primo course from San Gimignano

Yield:
4 servings with a little left over
Category:
Pasta
Cuisine:
Italian

INGREDIENTS:

  • Pomodoro Sauce:
  • 6 ripe tomatoes plus a 400 gr. can of crushed tomatoes
  • 2 cloves of Russian garlic
  • 1/2 cup capers
  • 10 pitted black and green olives
  • 4 oil packed anchovies, washed
  • 1/4 cup olive oil
  • 2 tsp. dry oregano
  • Pasta:
  • 4 nests of fresh Tagliatelle pasta,

DIRECTIONS:

  1. To prepare the tomatoes:
    Cut a small cross in each tomato. Place in boiling water for about 1 minute, until the crosses open up a little. Peel downward from the cross. Cut the tomatoes in quarters. Remove the seeds and pulp from each one using a paring knife.
    Peel and finely chop the garlic. If it has a green core, cut and dig it out. Chop half the olives finely and leave half whole.
  2. Turn the oven on high. Heat the oil in a dutch oven or large saucepan. Reduce heat to medium and add anchovies. Mash them to a paste. Chop half of your capers and leave half whole, Add the garlic and all the capers and tomatoes (both fresh and canned) to the sauce. Stir occasionally, cooking for 15 minutes. Add the olives, some fresh oregano leaves, and the salt. Taste and correct if necessary.
  3. Cook the pasta, uncovered, in 4 liters of water. Fresh pasta should be al dente in 3 minutes, dry pasta in 7 minutes. Add the pasta to the sauce in your dutch oven and m

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