In the Mood for Pasta

Well, do we have a hearty sauce with a sultry past, perfect for a chilly eve… Puttanesca. Although its origins take a wink from the Italian ladies of the night, this dish is packed with rather wholesome ingredients like a bounty of cherry tomatoes, capers, anchovies, Kalamata olives, fresh herbs and your favorite pasta! This month boasts National Pasta Day, so what are waiting for…

Puttanesca Recipe:

Prep time – 15 minutes   Cook time – 30 minutes

Ingredients:

• 2 pints cherry tomatoes, halved (about 4 cups)
• ¼ cup roughly chopped Kalamata olives
• ¼ cup capers
• 1 anchovy fillet, mashed with a fork into a paste
• 4 garlic cloves, thinly sliced
• 2 shallots, thinly sliced
• 1 tablespoon chopped fresh herbs (I use thyme or oregano)
• ½ teaspoon salt
• ½ teaspoon red pepper flakes or Aleppo pepper
• 3 tablespoons olive oil
• zest of 1 lemon
• 2 tablespoons chopped fresh parsley

Directions:

1. Preheat the oven to 400 degrees F.
2. Combine all the ingredients except for the parsley and lemon zest in a 12-inch cast iron skillet or other large oven safe dish. Toss well.
3. Bake for 30 minutes, until the tomatoes are caramelized. You can help it along by smashing them a bit with the back of a wooden spoon or a potato masher.
4. Toss with your favorite cooked pasta
5. Finish with fresh parsley and some lemon zest.

This easy, all in the pot recipe yields a savory sauce best tossed with pasta, shrimp of fish. Make a little extra, freeze it, and add to soups and stews during winter months

Recipe taken from the following source: Oat & Sesame

back