Easy Spaghetti Puttanesca Recipe
February 16th 2010 09:32
I thought it was about time I shared a recipe in the "Build Your Own Pasta Dish" series. In the spirit of teaching you that you don't need to worry about measuring (and also because I've never measured things in this recipe) I'm just going to simply show you how to make it. don't worry about getting things perfect - as long as it tastes good!
If you notice, this method falls in line with the steps I've mentioned previously. This is the first post of the series. Check it out to compare the method! If you notice, these steps are just a little bit different. But don't worry, this is simply one approach you can take - you might like this method best and use it again and again.
Pasta Puttanesca Recipe
1. Cook the pasta of your choice to al dente in salted water.
No surprises there, right? I usually use whole wheat spaghetti but you can use whatever you want.
2. Reserve some of the cooking water when it's done and set it aside.
I always reserve the water and I very rarely use it, especially for this recipe. Still, it's needed at times especially if the pasta sticks together. If yours starts to stick together any time during the cooking process, add some of the water.
3. While the pasta is cooking, prepare the sauce.
Add olive oil to a medium saute or fry pan (about 2 tablespoons). Add two chopped garlic cloves, one anchovy fillet (or 1 tsp or so of anchovy paste), and a few red pepper flakes. Turn heat to medium and saute until anchovy is broken down. Stir constantly so garlic doesn't burn.
Add some tomato paste - maybe 1-2 tablespoons. Stir around the pan for a minute or two, until all the flavors meld together. Just smell the air - you'll be able to tell! Add some white or red wine to the pan (whatever you have) and scrape the bottom with a wooden spoon to get all the bits off.
Add lots of olives and capers to taste.
4. Drain the pasta. Let it sit in the strainer for a second.
Then put the fry pan on low and add the pasta. Toss together. Is there enough sauce? No? Then add some regular tomato sauce and a little of the pasta water. Taste it. Add anything else in if you think you need it. For example, I always add extra olives at the end! I also favor a sprinkle of oregano or fresh chopped parsley. I do that as a garnish. Oh and, my cheese of choice for this dish is Romano.
Enjoy!
If you notice, this method falls in line with the steps I've mentioned previously. This is the first post of the series. Check it out to compare the method! If you notice, these steps are just a little bit different. But don't worry, this is simply one approach you can take - you might like this method best and use it again and again.
Pasta Puttanesca Recipe
1. Cook the pasta of your choice to al dente in salted water.
No surprises there, right? I usually use whole wheat spaghetti but you can use whatever you want.
2. Reserve some of the cooking water when it's done and set it aside.
I always reserve the water and I very rarely use it, especially for this recipe. Still, it's needed at times especially if the pasta sticks together. If yours starts to stick together any time during the cooking process, add some of the water.
3. While the pasta is cooking, prepare the sauce.
Add olive oil to a medium saute or fry pan (about 2 tablespoons). Add two chopped garlic cloves, one anchovy fillet (or 1 tsp or so of anchovy paste), and a few red pepper flakes. Turn heat to medium and saute until anchovy is broken down. Stir constantly so garlic doesn't burn.
Add some tomato paste - maybe 1-2 tablespoons. Stir around the pan for a minute or two, until all the flavors meld together. Just smell the air - you'll be able to tell! Add some white or red wine to the pan (whatever you have) and scrape the bottom with a wooden spoon to get all the bits off.
Add lots of olives and capers to taste.
4. Drain the pasta. Let it sit in the strainer for a second.
Then put the fry pan on low and add the pasta. Toss together. Is there enough sauce? No? Then add some regular tomato sauce and a little of the pasta water. Taste it. Add anything else in if you think you need it. For example, I always add extra olives at the end! I also favor a sprinkle of oregano or fresh chopped parsley. I do that as a garnish. Oh and, my cheese of choice for this dish is Romano.
Enjoy!
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