April 23, 2008
This dish is named “streetwalker style” because the sauce is simply too good to resist. The classic version contains anchovies, but I think this dish is even more irresistible without them.
2 tablespoon olive oil
4 garlic cloves, finely chopped
1 (28-ounce) can diced tomatoes, drained
1/2 teaspoon hot red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1/2 cup imported black olives, halved and pitted
1/2 cup imported green olives, halved and pitted
3 tablespoon capers, rinsed and drained
1/4 cup dry white wine
1 pound spaghetti
3 tablespoons minced fresh parsley
In a saucepan, heat the olive oil over medium heat and add the garlic. When the garlic becomes fragrant, add the tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring the sauce just to a boil, then reduce heat to low, stirring to help break up the tomatoes. Simmer for 20 minutes, stirring, until the tomatoes make a thick sauce. Add the olives, capers, and wine and keep warm over low heat.
Bring a pot of salted water to a boil. Add the spaghetti to the water and cook until it is al dente, about 10 minutes. Drain the pasta and transfer to a large serving bowl.
Taste the sauce and adjust the seasonings. Add the sauce to the pasta and toss to combine. Serve immediately, sprinkled with the minced parsley. Serves 4.