I made this tonight for dinner. I really liked it and it was as easy as they say in terms of the speed to put everything together. I just served some bread along with it.
Pasta Puttanesca Gourmet | June 2008
by Ian Knauer
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.
Yield: Makes 6 servingsActive Time: 10 min
Total Time: 30 min
5 garlic cloves, forced through a garlic press
2 teaspoons anchovy paste
1/2 teaspoon hot red-pepper flakes
1/3 cup extra-virgin olive oil
1 (28-ounce) can whole tomatoes in juice (preferably Italian)
1/2 cup pitted Kalamata olives
2 tablespoons drained capers
Pinch of sugar (optional)
3/4 cup coarsely chopped basil
Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
Meanwhile, purée tomatoes with juice in a blender.
Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
2 comments:
This sounds delicious...I wish I had the discipline to cook---I of course love a delicious meal, but my cooking skills are not on par with Rachel Ray (lol). Maybe Ill get brave enough to try some of your recipes!
it really was super easy. Give it a shot. :) Jen
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