Pasta Puttanesca Food Heaven

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!

Buon Appetito!


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