CookTeaser

RECIPE

Serves 2 With more to spare

A CookTale

In the Italian food repertoire there are
countless recipes for end of Summer uncooked Tomato sauces. In 1996, Julia della Croce, published “Salsa di Pomodoro”. It contains a full chapter on Uncooked Sauces. After enjoying The Puttanesca Sauce, (she refers to it by its proper name, “Harlot Sauce”), I asked myself, “why did I ever prepare it otherwise?”. It was as fresh as if just picked from the garden. It had the necessary nip to it of Kalamata Olives, Garlic, Capers, Red Pepper Flakes and tangy herbs. Glad I took photos as a Winter rememberence.

INGREDIENTS

4 Ounces of dried Linguine
1 Pound of ripe Tomatoes (Roma preferred)
1/3 Cop of EVOO
2 Garlic Cloves minced
1/4 Cup of Kalamata or Nicoise Olives (pitted)
1 TB of Capers (drained)
1/4 tsp of Red Pepper Flakes
1/2 tsp of Sea or Kosher Salt
1 TB of fresh Oregano Leaves+ 1/4 Cup of shredded Basil Leaves

METHOD

1. Cut the Tomatoes into a 1″ dice.
2. Add the EVOO & next 7 ingredients.
3. Allow the sauce to stand at room temperature while you prepare the Linguine.
4. Boil a pot of water & cook the Linguine according to the package direction. About 7 minutes.
5. Drain & gently but firmly toss with the Puttanesca sauce. Removing the Garlic cloves is optional.