Thursday, March 7, 2013

Pasta Puttanesca

Recipe from Martha Stewart 
Husband-Tested in Alice's Kitchen

If you love garlicky, salty things and pasta, you'll love this. This pasta is a powerhouse of flavor with garlic, capers, and anchovies.  People who swear they'll never eat an anchovy are quite surprised to find out that some of the foods they love, like Caesar salad dressing and Worcestershire Sauce, are made with anchovies. Make this for dinner tonight and pack up any leftovers for your lunch tomorrow. All of the ingredients for this great pasta dish can be found at Lost River Market & Deli. 

Kosher salt
1 pound spaghetti or linguine (whole wheat is fine)
3 tablespoons olive oil
6 medium cloves garlic, minced
1/2 teaspoon crushed red-pepper flakes
10 anchovies, crushed
1 (28-ounce) Italian plum tomatoes, seeded, chopped or 1 (28-ounce) can of diced tomatoes
3 tablespoons capers, drained
1/2 cup Kalamata olives, (3 ounces), pitted and coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley

Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes  (undrained), capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.
Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. 
This can be served right away, at room temperature or it can be made ahead and chilled. 

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