Spaghettini Puttanesca - tomatoes

Method

• Peel tomatoes by plunging them into boiling water for about 20 seconds, rinsing them in cold water, then stripping off the skins.
• Slice the tomatoes in half horizontally and gently squeeze the halves to remove seeds and excess fluid.
• Core and finely chop the tomatoes, either by hand or in a food processor.
• If you use the machine, be sure the tomatoes are chopped, not pureed.
• Transfer the chopped tomatoes to a colander placed over a bowl and allow them to drain for 30 minutes, to further remove excess fluid.
• Bring a kettle of water to boil for the pasta.
• Heat two tablespoons of the oil in a large skillet, add the garlic and saute briefly until soft but not brown.
• Add the anchovies, olives, capers and drained tomatoes and cook for two to three minutes.
• Away from heat, stir in oregano, parsley, vinegar and the remaining olive oil.
• Season to taste with salt and pepper and set aside until the pasta is cooked.
• Boil the spaghettini about six minutes, until al dente.
• Drain thoroughly.
• Add spaghettini to the sauce in the skillet and mix over low heat just until the ingredients are well distributed.
• Serve at once.
• Alternatively, the spaghettini can be divided among four warm bowls and the sauce spooned over each serving.