SPAGHETTI ALL PUTTANESCA CON POMODORINI

This recipe is a version of my Spaghetti alla Puttanesca but made with cherry tomatoes instead of crushed canned tomatoes. It comes together in less than 30 minutes, making it ideal for a weeknight dinner. In the Italian language, a puttana is a "lady of the night." This pasta dish is quick and easy to make, and perhaps that's how it got its name...because the ladies of the night could make it quickly between customers.

Lee's Kitchen Tips:

I chop up the onion, garlic, anchovies, basil, black olives, and cherry tomatoes and place in piles on a pizza pan or individual small bowls. Then you just add to the skillet, when needed.

½ lb spaghetti

1 T avocado oil or extra-light olive oil 

½ yellow onion, diced

2 cloves garlic, minced

3 to 4 anchovies, mashed

3 T minced basil

½ cup pitted and chopped Italian black olives, such as Cerignola and/or black Gaeta

2 T capers, drained

½ t red pepper flakes 

½ cup dry white wine

2 cups cherry tomatoes, cut in half

Sea salt and freshly ground black pepper

Extra-virgin olive oil, for finishing 
¼ cup minced parsley, for garnish
Grated Pecorino Romano cheese, for serving

Bring a large pot of salted water to a boil, add the spaghetti and cook 7 to 8 minutes,

until al dente. Drain the spaghetti, but save ½ to ¾ cup of the pasta water.

In a large skillet, heat the oil and sauté the onion for a couple of minutes. 

Add the garlic and anchovies and cook another 2 minutes. The anchovies will melt into the pot as it cooks.

Add the basil, olives, capers, red pepper flakes, and wine. Cook another minute.

Add the tomatoes and cook another minute.

Season to taste with salt and pepper.

Add the drained spaghetti and pasta water and heat through for another minute or two.

Divide between two heated pasta bowls.

Drizzle with a little extra-virgin olive oil and sprinkle with parsley.

Serve with grated Pecorino Romano cheese.

Serves 2