Thursday, August 20, 2009

Linguine Alla Puttanesca

Considering that Pasta alla Puttanesca is my blog's namesake dish, this is the first time that I've made it for the blog, which is shameful. There are so many great stories around it's name. I like that it's called "puttanesca" because it's fast, cheap, and easy. Another story is that it's what the whores in Italy ate because the ingredients kept well in the cupboard and were quick to prepare in between customers.

But really, it's a great, classic dish that can be scaled to whatever number of people you're feeding. It's deliciously salty and has incredible depth of flavor considering the precious few ingredients used. Joe picked out his chunks of olives, but I didn't mind adding them to my portion.

Pasta alla Puttanesca
source: Rachel Ray via Cheap, Healthy, Good
Serves 4-6

2 tablespoons extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (28 to 32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti or other long noodle, cooked to al dente (with a bite)
OPTIONAL: 1 14.5-oz can artichoke heart quarters, drained

1) Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add olives, capers, tomatoes, black pepper, and parsley (and artichoke hearts, if using). Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

2) Toss sauce with cooked pasta.