Thursday, June 14, 2012

penne puttanesca

although i don't remember being a super picky eater as a child,
i feel like puttanesca was always a dish that i dreaded just slightly.

i think i loved most all of the ingredients,
it was just those pesky capers that i couldn't stand.

aren't you glad we all grow up? :)
i love getting older, wiser,
and more appreciative of the things we took for granted in our youth.

this dish included :)

i used a recipe from my father's daughter,
although i think it was pretty basic.

overall, easy and delish.

coarse salt
3/4 pound whole wheat penne
2 tablespoons olive oil
2 cloves garlic, peeled, thinly sliced
pinch of red chile flakes
5 olive oil packed spanish anchovies, chopped
1/3 cup pitted nicoise olives
1 heaping tablespoon capers
2 cups marinara sauce
(from scratch or a jar)
1/2 teaspoon fresh ground pepper


1. cook pasta according to package directions

2. meanwhile, heat olive oil in a medium skillet over medium heat.
add garlic and chile flakes. cook about 1 minute.

3. add anchovies and stir for another minute, or until they begin to break down.
add olives & capers, crushing the olives gently with a wooden spoon & cook for 1 minute
or until quite fragrant – it should smell divine!

4. stir in the marinara sauce & black pepper.
turn heat to high, bring to a boil, and then reduce heat to medium
let it bubble for about 10 minutes, or until quite thickened.

5. when pasta is done, drain & reserve a few tablespoons of pasta cooking water.
add pasta to skillet with the sauce & stir to coat,
adding a bit of pasta water if necessary to get the sauce to the right consistency
(it shouldn’t be too thick, but also not too soupy)

6. enjoy!

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