The Aleit Group Online Magazine Edition 33 | Page 13

ADRIAN

Winter is officially upon us… What is your favourite go-to Winter warm up recipe?
To be quite honest with the hours that the two of us work, there is hardly any time to
prepare a meal, but one of our favourite things to make would have to be a nice hearty
spaghetti puttanesca.
About Spaghetti Puttanesca
Supposedly crafted in Southern Italy mid-20th century, the dish’s scandalous name has
been credited to “women of the night.” (I know for some reason you have to smirk while
reading that). I found countless myths surrounding its development. One of the most
popular stories concluded that this recipe was an easy meal women could cook in a
hurry. And it went further to say that the full-bodied scent of the sauce that wafted into

STIR FOOD

the streets was designed to entice.

Ingredients

Preparation

1/4 cup extra-virgin olive oil

Heat oil in large pot over medium heat. Add garlic

1 can peeled Italian tomatoes in puree

tomatoes with puree, olives, anchovies, capers,

4 large garlic cloves, finely chopped

1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped

2 tablespoons basil chiffonade

1 1/2 tablespoons drained capers
1 teaspoon dried oregano

and sauté until fragrant, about 1 minute. Add

oregano, and crushed red pepper. Simmer sauce
over medium-low heat until thickened, breaking

up tomatoes with spoon, about 8 minutes. Season
with salt and pepper.

Meanwhile, cook pasta in large pot of boiling

2 tablespoons chopped fresh Italian parsley

Drain pasta; return to same pot. Add sauce and

3/4 pound spaghetti

Grated Parmesan cheese

salted water until tender but still firm to bite.
parsley. Toss over low heat until sauce coats
pasta, about 3 minutes. Serve with cheese.

NICOLE

1/2 teaspoon dried crushed red pepper

A TEAM OF THE MONTH // 13