Spaghetti Puttanesca

帕塔纳斯卡酱实心面

Ingredients

原料

• 1 pound (455 grams) dried spaghetti, the best you can get
• 1磅（约455克）优质干面条
• 2 cloves garlic, finely chopped
• 2半大蒜剁碎成蒜末
• 1 handful capers, soaked in water  and drained
• 一把浸湿并沥水
• 2 handfuls big black olives, pitted
• 两把去核大个黑橄榄
• 12 anchovy fillets, roughly chopped
• 12条宽的银鱼柳
• 3 small dried red chiles, crumbled
• 3个切碎的红辣椒
• 1 tablespoon dried oregano
• 1汤匙干的阿里根奴
• Extra-virgin olive oil
• 特级橄榄油
• 2 (14 ounce/400gram) cans tomatoes, drained and chopped
• 2听番茄（14盎司、400克），沥水切碎
• 1 good handful fresh basil
• 一把新鲜的罗勒
• Salt and freshly ground black pepper
• 盐和现磨黑胡椒

Directions

指导提示

Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

把面条在加盐的热水中烹制火候适宜。同时，大蒜、刺山柑、橄榄、银鱼、辣椒和阿里根奴在翻炒几分钟加入番茄，煨4到5分钟，直至番茄酱的浓度适宜。把锅撤离明火，加入沥好水的面条，盖上锅盖。加入撕碎的罗勒，调味，最后淋上特级橄榄油。