Spaghetti Puttanesca

Spaghetti Puttanesca
This recipe was adapted from David Rocco's Dolce Vita
 Cookingchanneltv.com

"Spaghetti Puttanesca" (pronounced spaghetti putta'neska). The name of this pasta dish is very controversial. In Italian, it means "spaghetti in the style of a prostitute". The name is often said to have originated with the ladies, because it was quick enough to make in between appointments, or that the aroma of the dish lured the clients in from the streets. Regardless of the meaning, this pasta dish is delicious. I loved everything about it. The tomatoes, olive oil, anchovies, olives, capers and garlic all work well together.

Ingredients:

1 pound spaghetti
4 - 5 tablespoon extra-virgin olive oil
4 cloves garlic, crushed
Crushed red pepper flakes
4 - 6 anchovy filet's, coarsely chopped
1 (6 ounce) can, or more black olives, pitted
1 tablespoon capers
1 cup walnuts, coarsely chopped
1 (28 ounce) can plum tomatoes with juices, hand crushed
Fresh flat leaf parsley, finely chopped

Directions:

While the spaghetti cooks in salted boiling water, prepare the sauce.

Heat up the olive oil in a large saucepan. Add the garlic and crushed red pepper flakes, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts.

Let the mixture cook for about 1 minutes before pouring the hand crushed plum tomatoes with juices into the pan. Cook for approximately 10 minutes on medium heat.

About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a pasta bowl. Serve immediately.