Sunday, April 17, 2011
Today is cookout day. Three very awesome dishes we made this week - they will be up shortly in a couple of days. No cakes this week though, just a pasta dish, a gratin and a canape. Stay tuned.
Linguine Puttanesca comes up in Set Menu 6 of my school assignment. Whenever Linguine Puttanesca gets mentioned my gastric juices excite and blood rushes down somewhere, especially on the days when I miss breakfast and rush to school.(Very bad. I know.)
On a beautiful weekend that is today, when I have all the time in the world for a day, I cannot contain my excitement to cook Linguine Puttanesca anymore. It was the first thing I wanted to do when I woke up. I stormed into the kitchen like Captain America. Hahhhhhh!
The amazing aroma of melted anchovies in olive oil never fails to captivate me. Al dente pasta rocks my world. Together with the flavor from white wine and the tartness from capers, my afternoon became a gastronomically complete and soul fulfilling one.
adapted from Cucina Italiana
1/4 cup extra-virgin olive oil
1 garlic clove,minced
1/4 cup white wine
1 whole dried chili pepper, broken into bits, or 1/4 to 1/2 tsp. crushed red pepper flakes
6 whole anchovy fillets in oil
1 (28-ounce) can whole tomatoes, preferably San Marzano, roughly chopped
1 cup pitted black olives, roughly chopped
2 tbsp capers in vinegar, drained
2 tsp tomato paste
1 pound linguine
chopped parsley, for garnish
- Bring a large saucepan of salted water to boil.
- Heat oil, garlic and chili (with seeds) in a large skillet over medium heat until warm. Add anchovies and continue to heat, breaking up anchovies with a fork. Add canned tomatoes and stir to combine. Add white wine, olives, capers and tomato paste; reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 8 minutes.
- Meanwhile, cook pasta until al dente in salted boiling water. Drain pasta and return to pot. Immediately add sauce and stir to combine; warm over low heat, tossing, until sauce coats pasta well, about 1 minute. Season to taste. Serve immediately with chopped parsley.