Wednesday, June 4, 2008

Another Pantry Dinner

Puttanesca Sauce is one of my favorite dishes ever since my sister made it for me once. And then I read "A Series of Unfortunate Events" and the kids make it in the first book, and it made me love it all over again. The problem is Blake is really weary of tart, savory food. I was nervous enough to get him to try to Kalamata olives (because normal black olives just don't do in this dish ...), let alone the capers and anchovies. So I had to make my own little changes. And surprisingly, he loved the Kalamata olives! So maybe next time I will try to sneak the capers and work my way to the anchovies. They really do add a diferent depth to the dish that I think we're missing out on. It may be a depth, though, that turns him away from it so I'll be careful;)

Pasta Puttanesca
serves 6
1 lb pasta (use long, thin pasta such as spaghetti or linguine)

3 T olive oil
5 garlic cloves, minced
1-1/2 t crushed red pepper flakes
3 (14.5 oz) cans diced tomatoes (I used "petite diced" onces because I think the texture blends a little better, but of course normal ones work great, too)
1/2 C Kalamata olives, pitted and chopped medium
1/4 C small black olives, chopped medium
1/4 C minced fresh parsley
salt and pepper to taste
juice of 1/2 lemon
zest of 1 lemon
  1. Boil pasta to al dente. Drain and set aside.
  2. Meanwhile, cook the oil, garlic, and red pepper flakes on medium heat, stirring constantly, until garlic is fragrant but not browned. About 2 minutes.
  3. Stir in tomatoes with ther juice and simmer until thickened, about 10-15 minutes.
  4. Stir in olives, parsley, lemon zest and juice. Season with salt and pepper to taste. Toss in pasta. Add a little reserved pasta water to loosen sauce if needed.

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