This is an update from the archives, originally posted in 2007.
Spaghetti alla puttanesca is one of my favorite recipes to cook during the week. It can easily be made with ingredients which keep well in the cupboard and fridge and comes together in less than 20 minutes. Plus, spicy and salty are two things I love.
Now, if you haven’t heard the origin of this dish, well check out wikipedia, needless to say, puttanesca is an interesting name. Need to make it vegetarian? Omit the anchovies; although I love them but it is salty enough anyways.
Pasta Puttanesca
(serves 2)
1. Turn on a big pot of water to a boil. While it comes to a boil, start your sauce.
2. In a medium skillet put the olive oil, garlic, anchovies, and chillies in the pan and turn on the heat to medium low. Watch, stirring regularly as the garlic and the anchovies start to slowly melt into the oil, don't let the garlic brown though!
3. Just before the garlic starts to brown you will want to add the tomatoes, either add them to the pan and break them up with a spoon as you go, or, do as I do and squeeze them through your fingers while you add to the pan along with the olives. Add the oregano and bring to a simmer.
4. The water should be boiling by now so cook your pasta according to package directions. When the pasta is ready, drain it. Toss the capers and parsley with the sauce, and then the sauce with the pasta.
5. Serve, garnished with parmesan cheese if desired.
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