Tuesday, July 20, 2010

pasta puttanesca

pasta puttanesca (or "whore's pasta"... i tried reading up on why it's called this, but still don't understand. fill me in if you're in the know) was one of the first real recipes i learned, shared by my friend and former roommate leslie. instead of just pasta with red sauce, this recipe kicks your meal up a few notches with a richer, heartier flavor. i would recommend using spaghetti or angel hair pasta with this one. and be ye not fearful of the anchovies! when you cook them with the garlic, they basically melt away, but they add a rich (not at all fishy) flavor - yum. last compliment i'll give this recipe: just about all of the ingredients can be on your shelves, waiting until you call on their service. how friendly... but not quite as friendly as the name suggests...

pasta puttanesca
1 lb. pasta
1 (24 oz.) jar marinara sauce
1/4 c. olive oil
4 garlic cloves
1/4 bottle of red wine
1 t. oregano
1 t. basil
1/2 t. crushed red pepper flakes
1 can anchovies, drained
2 T. capers
1 can black olives, drained & halved

heat oil on medium heat in pot, add garlic and pepper flakes. add anchovies and break them apart as you cook them - less than 5 minutes. stir in sauce, capers & olives. pour in wine and herbs. simmer for about 10 minutes on medium-low heat. in another pot, cook pasta. drain and combine with sauce. serve sprinkled with parmesan cheese.

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