One of the so called “food heaven” moments happens when we have this amazing pasta for lunch or dinner. It just invokes this “happy tummy” feeling, especially if consumed with a glass of good Cabernet.
This is one of the rare dishes that is a bit spicy and that only my older twelve year old would eat with gusto. I usually prepare some butter and parmigiano cheese pasta for the younger one, since Pasta Puttanesca = some heat. You just cannot prepare it without. Here we go:
4-5 garlic cloves, diced into small chunks
a thick slice of good quality bacon, diced
1 cup of roughly diced Kalamata olives pitted (I added some green ones because I ran out of capers, which should also go in)
5 fillets of anchovies in olive oil
1 can/pack of tomato sauce
1.2 tbs of peperoncino spice
1 package of spaghetti
Boil water with a pinch of sea salt in a large pasta pot. Add spaghetti and cook according to package directions.
Heat some olive oil in a pan, add bacon and stir.
Next add peperoncino spice (Italian chili flakes mixture) and mix well.
When the flavors start to blend and a divine smell fills the kitchen, add the anchovies and stir them gently with a wooden spoon until it starts to melt and dissolve to gently flavor the oils and garlic. Next add olives and again break them with a wooden spoon.
Add the tomato sauce, some salt and pepper and stir well. Let simmer on low heat for about 10-15 minutes. Once pasta is done, drain and add to the sauce. Enjoy!