Spaghetti Alla Puttanesca
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
10 oz dry spaghetti
1 lb whole canned tomatoes
2-3 tablespoons olive oil
6 canned anchovy fillets
3 cloves garlic, finely minced
1 red chile or 2 smaller peperoncinos if you can get them, finely minced
1/2 small onion, finely chopped
2 tablespoons capers
20 black olives (I used kalamata), stones removed
salt and black pepper to taste
chopped fresh parsley or basil
parmesan cheese, to serve
Instructions:
Prepare the sauce. Heat the olive oil in a large skillet. Add anchovies, garlic, onion and chile. Let simmer constantly stirring until the anchovies have “melted” in the oil, about 5 minutes.
Crush the canned tomatoes and add them to the skillet. Let the sauce simmer while you boil the pasta according to the package instructions.
Drain the cooked pasta. Add capers and olives into the tomato sauce, heat up and toss with the pasta.
Serve immediately with chopped herbs and grated parmesan cheese.
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