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CookTeaser

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RECIPE

Serves 1

A CookTale

It was that kind of evening. Cathie wanted a steamed Artichoke with Mayo, I settled for Pasta. The saving grace was that Puttanesca, as the Neapolitan ladies of the evening knew, coupled with Spaghetti or in my case Linguine, was a nourishing and rather nutritious meal to keep one up and going. In their case going. In spite of which it was still a no dinner, dinner.

INGREDIENTS

3 TB of EVOO
3 or 4 Garlic cloves (peeled & lightly smashed)
4 or more Anchovy Fillets
1 Red Onion (cut to a small dice)
2 28-ounce cans of whole Tomatoes
Sea Salt & Fresh Black Pepper to taste
1/2 cup pitted Black Olives (preferably oil-cured)
3 TB of Salt Capers (soaked to remove salt)
Red Pepper Flakes (to taste)
Chopped fresh Parsley & Basil leaves

METHOD

1. Heat 3 TB of EVOO to medium-high in a large deep saute pan, add the Garlic, Onion & Anchovies. Cook, stirring occasionally, until the Garlic is lightly golden, the Onion is translucent, & the Anchovies have melted.

2. Drain the Tomatoes & crush them with your hands as you add them to the pan, add the Salt & Pepper. Cook, stirring occasionally, until the Tomatoes break down & becomes sauce like, about 10 minutes. Stir in the Olives, Capers & Red Pepper Flakes, & continue to simmeruntil the sauce slightly thickens.

3. Taste and adjust the seasonings to your taste. I prefer a spicy Puttanesca. Add the chopped Parsley & Basil to the pan & gently mix.

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