Friday, October 14, 2016

Spaghetti Puttanesca

Of all the people I have cooked for over the years, some of the ones that are most appreciative to receive my food are those that work in restaurants.  This might seem counter intuitive but when you feed people all day, you never have time to feed yourself.  I can identify with this.  My daughter is dating a chef and the last thing he wants to do after a long day at work is to cook for himself.  I can identify with this too.  So, when I can squeeze it in, I make him some food to eat.  Yesterday I made him some puttanesca.  This is such a simple recipe and comes together very quickly.  Saute 1 diced onion in 3 tablespoons of olive oil.  Sprinkle in 1 tsp. of pepper and 1/2 tsp. of salt.

Add 1 tsp. of red pepper flakes.  I really like these Korean ones but you can just use the regular ones.

Add 3-4 anchovies and a bit of their oil.

Add a lot of diced garlic.  I used about 6 cloves.

Add 3 T. of tomato paste.

Add 2 tsp. of oregano and stir it around and let it cook for a minute.
Add 4 cups of tomato sauce.  I used some of what I made this past summer from the tomatoes in my garden.  Ad 4 T. of capers and 1/2 C. of sliced kalamata and green olives.

Boil 1 # of spaghetti to al dente and mix it with the sauce.  This is some of the tastiest spaghetti you will ever eat.