Friday, December 31, 2010

Puttanesca Recipe

Pasta Puttanesca.

I love a good puttanesca and this recipe is not only good, it is very simple. Start by slicing some good salami. You can use pepperoni or an Italian sausage or leave the meat out all together.

Use some oven roasted tomatoes or a 16 oz. can of tomatoes.

If using the meat, gently saute' it to crisp it a bit. Remove from pan and set it aside.

Fry a few anchovies in 3 tablespoons of olive oil until they disintegrate.

Add about 5 diced garlic cloves.

Saute' the garlic in the anchovy oil just until it softens.

Add the tomatoes.

Add about 3/4 cup of pitted Kalamata olives. You can add them whole or cut in half.

Add about a cup of drained capers.

Return the salami to the pan.

Add a cup of tomato sauce and a cup of white wine.

Give it a good stir.

Add a tablespoon of ground black pepper and turn the heat down to a simmer.

Boil some pasta to al dente. I used rigatoni but you can use whatever you like.

Always boil your pasta in salted water. It is the only chance you have to flavor the pasta. It is the difference between a bland dish and a good pasta.

Mix the pasta thoroughly with the sauce.

Serve it with some grated parmesan to sprinkle on top.

Happy New Years Eve to everyone!!!