Mmmm!! Served with a crisp green salad, this is the perfect dish for a hot summer's night.
The sauce is somewhat similar to the one for penne with fried dried peppers and bread crumbs but there aren't any bread crumbs in Puttanesca. We begin by blackening dried chili peppers (the ones available in IndiaTown; we think they are cayenne). Then we fry anchovies in a good shot of olive oil along with 4 or 5 cloves garlic, seasalt & black pepper and a tomato or two. Note that the tomato is unpeeled and unseeded - just chopped before adding it to the pan.... When tossing the spaghettini in the sauce, we add whole oil-cured black olives and capers and then garnish each plate with fresh basil leaves.