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spaghetti alla puttanesca

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The dish, famous for being attributed to Neapolitan ladies of the evening, is known for being able to be quickly prepared -- speed apparently being of the essence. If properly done, puttanesca sauce should have a vibrant, sharp taste. Remember, this should be a simple, easy preparation.

for the sauce:

one 28-ounce can of imported, peeled, Italian tomatoes, drained and diced (save two tablespoons of the tomato juice)
4 medium garlic cloves, peeled and chopped fine
3 tablespoons olive oil
a good pinch of hot red pepper flakes
6 anchovy fillets, chopped
3 tablespoons of capers
one-half cup black olives, such as gaeta
salt and freshly ground pepper

for the pasta:

one pound spaghetti.

Heat the oil in a medium-sized sauté pan, over medium heat. Add the garlic and sauté until slightly golden. Add the anchovies and the red pepper flakes and continue cooking for two more minutes.

Add the tomatoes to the pan and stir and mix well. Add the capers and the olives and stir again. Season with salt and freshly ground pepper. Cook for 10-12 minutes over a low heat stirring regularly with a wooden spoon. Set aside.

Heat 4-5 quarts of cold water to a raging boil, add two tablespoons of salt, drop in the pasta, and stir regularly until it is al dente.

Drain the pasta and put it in a large bowl. Pour the sauce over the pasta and mix it thoroughly, adding the two tablespoons of tomato juice. Adjust for taste with salt and pepper.

Serve immediately and enjoy.