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Fresh tomatoes seem contrary to the spirit of this dish, especially when transplanted to an autumnal Britain; unless you simmer them long and slow, as the River Cafe suggests, they'll never pack enough flavour. Add the garlic and cook an additional 2 minutes. I prefer the fiercer heat of the dried variety, which, in any case, seem more appropriate to the store-cupboard theme. Boil the water for the pasta and blanch the tomatoes for a couple of minutes. Then drain them, peel them, take the seeds out and cut them into cubes. Contaldo finishes his dish with parmesan and Bastianich pecorino, but, whatever the rules about cheese and fish, I think the sauce should have enough savoury oomph to make any such additions completely unnecessary. The milder onion, however, just gets lost, so I'm going to tell it to do just that. I’ve decided to take the “glass half-full” approach. Add the onion and sauté until soft and lightly caramelized, about 6 minutes. While also known as ulive e chiapparielle (olives and capers) it’s the name spaghetti alla puttanesca that has made this dish famous even outside of Italy. Sauté everything together for a minute and top with fresh chopped parsley for a simple dish that’s guaranteed to be a success. I think it’s going to be a good year for all. The recipe uses tomatoes, olives, garlic, and anchovy (don't worry, you can't taste them) to make a sauce that packs the flavor punch. Roddy suggests an alternative of tinned tomatoes and puree, but I prefer the smoother consistency of passata - plus even the best tinned tomatoes can be watery unless they're cooked down, and this seems to be less of a problem with the passata. So just how do you do it right? Feel free to squeeze in a little lemon juice if you disagree. Put a large pan of well-salted water on to boil. Pasta alla Zozzona: the Filthy Rich Dish from Rome, Coming soon to Los Angeles, San Francisco, Miami…, Authentic Italian Cooking since the 1920s, © Edizioni Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. Felicity Cloake , guardian.co.uk  |  Updated: September 25, 2014 19:49 IST. Whenever time and raw materials are short, whether that is because you've been working late (whatever your profession), or you've just been too lazy/hungover to go the shops, pasta is usually the answer. Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. No real resol… They should melt into the sauce, rather than supplying its garnish, leaving little trace of fishiness but an intense flavour of the sea. I don't think it needs either; though the sweetness of the basil makes an interesting change, I find the oregano too strong, and neither marry as well with the other flavours as the peppery parsley. Quick, delicious, and easy. 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