Well, I'm probably not eating today but that doesn't mean you all can't. I got this recipe years ago, I think from the New York Times, but now I pretty much wing it and thought I'd share it with you. It's a great pantry meal (i.e., I keep everything in my pantry and can make it in the time it takes to boil water), hope you like it too.
1 16oz box of spaghetti (or really whatever pasta you like)
1 28oz can Whole Italian tomatoes (or a good brand of crushed - like Muir Glen, or heck, even diced would probably work too)
1 can anchovies (or maybe 5 fillets from a jar if you can find)
1 - 2T capers (rinsed and drained)
pitted kalamata olives (I prefer fresh from the olive bar but keep a jar in the pantry just in case; I've also used green and plain bland black ones in a pinch - I use a good handful - adjust based upon how much you like olives).
1 medium onion
parsley (decent amount of fresh, or a couple of tablespoons of dried)
basil (1 -2 T dried - Chris likes a lot of herbs)
oregano (1T dried)
crushed red pepper - a dash
Dice the onion and saute with the anchovy in olive oil in a large fry/saute pan. Break down the anchovy with the back of a wooden spoon. When onions are a bit soft, toss in pretty much everything else (if using whole tomatoes, break up with back of same spoon). When it boils, bring it down to a simmer.
Meanwhile, bring a large pot of water to a boil. When it's boiling, add some salt to the pot, and give it a minute to return to a boil before tossing the pasta in (it's quicker to do it this way than salt the water from the beginning - it takes longer for salted water to come to a boil). Once the pasta is done, toss it with sauce and serve with some parmigiano reggiano atop if you like.
Other Thinks (9)
mmm Thanks for posting this! I love puttanesca but haven't made it in ages. I have some capers in salt that need to be used up - Dinner tonight!
Posted by colleen | December 17, 2008 5:45 PM
Posted on December 17, 2008 17:45
Kim, no garlic?
Posted by Deborah | December 17, 2008 7:58 PM
Posted on December 17, 2008 19:58
Hey, Kim,
Sounds like the Emend helped you quite a bit this time... hope I'm right!
Thanks for the pantry pasta. That's already cut and pasted into my laptop cookbook!
Ciao, bella,
Brenda
xoxo
Posted by Brenda | December 17, 2008 10:50 PM
Posted on December 17, 2008 22:50
Nope, no garlic.
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December 18, 2008 9:01 AM
Posted on December 18, 2008 09:01
This looks great. I've had it in restaurants but never made it at home, so thanks for the recipe!
Posted by Annie | December 18, 2008 9:54 AM
Posted on December 18, 2008 09:54
One of the few unhappy things about living in Sevilla is ... no kalamata olives!!!
Posted by azahar | December 18, 2008 10:47 AM
Posted on December 18, 2008 10:47
Azahar, there must be other good olives you can sub though.
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December 18, 2008 3:23 PM
Posted on December 18, 2008 15:23
Kim, this looks great! I also love puttanesca.
Maybe this is what I should cook Christmas Day (I like to stick with traditional Christmas fare.....)
Posted by sandrac | December 18, 2008 4:22 PM
Posted on December 18, 2008 16:22
I'm not sure how, but I don't think I have ever had puttanesca. I am not a black olive fan but love green olives. I am going to have to give this a try.
Posted by girasoli | December 19, 2008 2:33 AM
Posted on December 19, 2008 02:33