DeCecco Pasta Puttanesca For A Cold Rainy Day

March winds and light sprinkles keep a cold winter feeling in the air.  The perfect recipe for a hearty lunch to keep the chills away, Puttanesca.  I started with a big pan and a three dollops of Extra Virgin first-cold-pressed olive oil, two springs of whole garlic over a medium to low heat (watching it while it infuses).  I then add two small chili peppers, pink sea salt and a handful of capers.  Next, I added a handful of small black olives, or olive di Gaeta.  (I will remove the olives for Melody’s portion, she does note eat them), and four alici rolled around a caper (one for each person). Lastly a small bowl of cherry ripe tomatos sliced in half. 

Let it simmer on low heat, about 15 minutes until the tomatoes start to cook.  

PASTA.  Boil water and a pinch or two of salt and "butta la pasta".  Today I used DeCecco Spaghetti n 12 intergral, which means whole wheat pasta on the small side.  Boil for 10 minutes, save a little of the pasta water or aqua magico to add to the sauce.  When pasta is cooked "al dente" toss into the sauce pan and saute for a moment or two.  Buon Appetito!