The land of plenty...and Michael's puttanesca

The first thing any foreigner notices upon landing here in the USA is how big everything is, how much of everything there is. Cars are big, roads are wide, supermarkets are huge. Portions are enormous, when you order a sandwich you get a choice of five different kinds of bread and six different kinds of cheese and if you are looking for a box of cereal or a can of Coke make sure you know what you want before venturing down the endless supermarket aisle. I know this and come prepared but trust me when I say I still found the choice of hummus at our local store mindboggling, with edamame hummus the most boring choice on offer!

So when they predicted a strong snow storm last week we knew to expect a big one. Things here are however always a touch 'more' and we awoke to a city blanketed in white. The streets were empty except for very few taxis, people walking in between them to avoid the impossible sidewalks.

But now let's get serious and talk puttanesca, a dish made in the past in Southern Italy by whores (thus the name) for their clients. A very simple, poor dish full of flavor and heat to satisfy the most manly of appetites. So why, you must be wondering, am I giving you the recipe for this dish when I am so far from its country of origin, the place where I live.

Well, my father was back in good spirits last night and decided to treat us to his favorite meal. He is known to many for his spaghetti alla puttanesca and I have helped  make it more times than I can remember for small and large gatherings. People have tasted it from near and far and when he throws a dinner party they know what they will be eating (and preparing - it has become a sort of tradition to get anyone polite enough to arrive on time, unlike my dad, to help peel, chop and pit). An old friend of his, a well known home economist and businesswoman we won't name, loves it and asked to use it in one of her cookbooks many years ago, but it was inevitably changed to please more delicate palates.

My father makes pretty much the same amount for four or twenty four, but I will give you approximate amount per can of pelati and you can multiply from there.

This is a puttanesca on steroids compared to its Italian cousin, just like everything else in this country. So don't say I didn't warn you and remember, don't make this for your vampire friends. I would avoid a first date too, but I think my father wined and dined many a woman with this meal...so who am I say?

Happy New Year to all of you out there, wherever you are in the world...although come to think of it,  it is already 2011 for many of you!

Ingredients

1 head of garlic, peeled

3 or 4 shallots, quartered

1/2 jar of green pepper corns (in brine)

1 jar of capers in brine

1 jar of anchovies

mixed black olives

1 large can of tomatoes (pelati) or very ripe tomatoes when in season

oregano

olive oil

spaghetti (my dad usually uses capellini, but as an honorary Italian I just can't do it myself, sorry)

Put plenty of olive oil in a large sauce pan and add in the anchovies, letting them break up in the oil and then add the garlic and shallots, letting them soften. Add in the pepper corns, the capers and the olives. Add in the tomatoes/pelati and let simmer for a while (the longer the better) and then the olives and the oregano. Bring a pot of hot, salted water to a boil and cook the pasta. When al dente drain and mix with the sauce.