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Thursday, April 9, 2015

Pasta Puttanesca

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • 2 tablespoons extra virgin olive oil, 2 turns around the pan
  • 4 -6 cloves garlic, chopped
  • 1 can flat anchovy fillet, drained
  • 1/2 teaspoon crushed red pepper flakes
  • 20 oil-cured black olives, cracked away from pit and coarsely chopped
  • 3 tablespoons capers, cracked
  • 1 (32 ounce) can chunky style crushed tomatoes
  • 1 (14 1/2 ounce) can diced tomatoes, drained
  • a few grinds black pepper
  • 1/4 cup flat leaf parsley, a couple of handfuls,chopped
  • 1 lb spaghetti, cooked to al dente (with a bite)
  • crusty bread, for mopping
  • grated parmigiano-reggiano cheese or romano cheese, for passing,optional

Recipe

  • 1 heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
  • 2 saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
  • 3 add olives, capers, tomatoes, black pepper, and parsley.
  • 4 bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
  • 5 toss sauce with cooked pasta.
  • 6 pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
  • 7 cook's note: get your olives from the bulk bins in the market, rather than buying a jar.
  • 8 the unit price is always much less per pound and you can get just what you need for each recipe.

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