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RECIPE

Serves 2

A CookTale

This is a simple dinner to make at the end of a extremely hot day, Because the sauce is not cooked, you need the best, ripest Tomatoes you can find. Fortunately we had a Brandywyne Heirloom left from those purchased for the previous evening’s Crab Salad. Usually a Puttanesca sauce would be simmered and reduced over some time, but this version keeps the flavors incredibly fresh, zingy, and refreshing.

INGREDIENTS
1/2 C of EVOO
1 or 2 ripe Tomatoes
1/2 C of Kalamata or Gaeta Olives (halved)
2 Anchovy Fillets in Olive Oil (and a splash of the oil itself)
1 tsp of Capers, drained and rinsed
A small handful of fresh Basil leaves
2 tsp of fresh Oregano leaves
A small handful of fresh chopped Parsley
1 Garlic Clove, crushed
Kosher Salt & Pepper
1 tsp of Pignoli Nuts (pan roasted)
A pinch of dried Red Pepper Flakes

METHOD

1. Place all the sauce ingredients in a large bowl and roughly chop them by hand. Carefully mix together, then season with Salt & Pepper. Add the Red Pepper Flakes according to taste. Spicy is preferred.

2. Set aside while you prepare the pasta.

Cook the pasta you prefer & serve immediately. The rule in Italy is no Parmesan on Seafood – the Anchovies and Olives should make this dish salty enough.

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