Thursday, June 17, 2010

Deliciously Light & Simple Spaghetti alla Puttanesca

At the end of a long day I was hoping to enjoy the company of a friend without all the fuss of going out. My only challenge to myself was to still create a bit of a vibrant ambiance. My solution was the following recipe accompanied with an amazing Cabernet Sauvignon. I highly recommended this meal as a delicious approach to sinfully delightful evening without the hassle of leaving the house. Recipe from Epicurious:
Prep Time: 30min
  • 1/4 cup extra-virgin olive oil
  • 4 large garlic cloves, finely chopped
  • 1 28.2-ounce can peeled tomatoes in puree with basil
  • 1/2 cup Kalamata olives, halved, pitted
  • 3 anchovy fillets, chopped
  • 1 1/2 tablespoons drained capers
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried crushed red pepper
  • 3/4 pound spaghetti
  • 2 tablespoons chopped fresh Italian parsley
  • Grated Parmesan cheese

Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

Yield: 4 servings

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