Monday, January 6, 2014

Pasta puttanesca

Was it really first made by Neapolitan prostitutes who needed a quick dinner?  Who knows.  Who cares.  It's delicious!

Pasta Puttanesca

1 1/2 - 2 lbs grape tomatoes

1 lb rotini, fusilli, or orecchiette pasta
Salted water

3 T olive oil
3 - 4 cloves of garlic
1 T anchovy paste
1/2 t red pepper flakes
2 t fresh oregano or 1/2 t dried

1/2 c pitted kalamata olives, chopped
3 T capers, chopped
1/2 c flat leaf parsley, chopped

Process the tomatoes until chopped but not pureed.  Scrape out into a mesh strainer over a bowl and let drain, pressing down solids as needed.

Start the water for the pasta and begin cooking when it boils.

Mix oil through oregano a small bowl.  In a large skillet, cook the garlic mixture over medium heat, stirring for 2 minutes.  Add tomato liquid a simmer for 2 more minutes.  Add chopped tomatoes, olives and capers and cook for 2 more minutes.  Stir in the parsley and keep the sauce warm.

Drain the pasta, reserving 1 c of the liquid.  Return the pasta to the pot and top with the tomato sauce.  Add as much liquid as needed and reheat gently if needed.  Serve immediately.

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