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Most classic Italian pasta dishes are quick, and easy. Often you can prepare the sauce in the time it takes to boil the pasta. A favorite is puttanesca sauce. The origins of this sauce are not quite clear, however one story is that a Puttan, or lady of the evening, could cook it in the time it took to take care of a customer, then enjoy it after her exertions. Your grocery list and preparation, what you will need to make your puttanesa sauce: 2/3 cup of pitted black olive, sliced; four boned anchovy fillets; two cloves of garlic; three tablespoons olive oil or butter; one tablespoon rinsed salted capers or rinsed and drained capers in vinegar, minced; three or four ripe plum tomatoes, finely sliced; salt and pepper to taste; one pound of spaghetti.
Before beginning your sauce, start your water for the spaghetti; and once the water is boiling, throw in your spaghetti, so that by the time it is ready the sauce will be also. Sauté the chopped garlic in the oil with the anchovies, stirring the mixture until the anchovies begin to break up. Once the garlic is slightly browned, add the olives, capers, and tomatoes. Check to make sure the seasoning is to your taste. Allow the sauce to simmer on low for fifteen minutes, while continuing to stir it occasionally. Once the sauce and spaghetti are done stir the sauce into the pasta and serve. Add a tossed salad, a piece of fresh fruit and a nice bottle of Vesuvio Rosso, which is in the red wine family and you have nice quick and easy classic Italian dinner for four. You can find this receip and others like it at http://italianfood.about.com/od/vegetablesauces/r/blr0044.htm.
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