Adventures Recipes

Thursday, January 26, 2006

Spaghetti Puttanesca

Spaghetti Puttanesca
adapted from Cook's Illustrated

4 Medium Cloves Garlic, minced to paste or pressed through garlic press (about 1 tablespoon)
1 Pound wheat blend Spaghetti
2 Tablespoons Olive Oil
1 Teaspoon Hot Red Pepper Flakes
4 Teaspoons Minced Anchovies (about 8 Fillets)
1 Can Diced Tomatoes (28-ounce) drained, 1/2 cup juice reserved
3 Tablespoons Capers, rinsed
1/2 Cup Black Olives (such as kalamata), pitted and coarsely chopped
1/4 Cup Minced Fresh Parsley Leaves

1. Bring 4 quarts water to rolling boil in large pot. Meanwhile, mix garlic with 1 tablespoon water in small bowl; set aside. When water is boiling, add 1 tablespoon salt and pasta; stir to separate noodles. Immediately heat oil, garlic mixture, hot red pepper flakes, and anchovies in large saute pan or skillet over medium heat. Cook, stirring frequently, until garlic is fragrant but not browned, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
2. Cook pasta until al dente. Drain, then return pasta to pot. Add 1/4 cup reserved tomato juice and toss to combine.
3. Stir capers, olives, and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt to taste and serve immediately.


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