Sunday, April 18, 2010

Spaghetti alla Puttanesca

This week's foray into new recipes came from a Guideposts magazine. Spaghetti alla Puttanesca is literally "Whore's Spaghetti". Rumor has it that it's quick preparation made it popular as a fast snack between clients. Now most people when they hear "anchovy" immediately respond with "Ew! I hate anchovies!" "Have you ever tried them?" "No, but everybody hates them!" Not the ancient Romans. Anchovies were considered an aphrodesiac to them. Today they are one of the ingredients in worcestershire sauce,remoulade sauce and green goddess dressing.

The recipe sounded intriguing. I like most of the ingredients, although I thought capers was something to do with frolicking not little round pickled things.(they are actually the picked buds of the Capparis spinosa which is native to the Mediterranean and found in many Mediterranean cuisines)

Spaghetti alla Puttanesca

3 tbsp oil oil (I use my favorite garlic olive oil because there is no such this as too much garlic in our house)
4tbsps minced garlic (Bob had to mince by hand since I broke the garlic press last week making the chicken marsala stew)
1 can black olives cut in quarters
3 tbsps of capers (about 1/2 of the tiny bottle)
1/2 tsp chili pepper flakes (aka pizza pepper)
1 2oz can anchovies
1 15 oz can Italian plum tomatoes (I used a can of Italian Style Stewed tomatoes, cut up with juice reserved)
1 tbsp salt (optional)
1 pound spaghetti (we used whole wheat spaghetti)
4 tbsps chopped parsley (we used fresh and it adds some nice color to the dish)
1 tbsp butter
Freshly grated Parmesan cheese

Heat oil in skillet. Add garlic, olives, capers, pepper flakes and anchovies. Keep at medium low for about 5 minutes breaking up anchovies (they dissolve).

Add tomatoes and reserved liquid, raise heat to medium high til tomatoes start a slow bubbling boil.

Stir ingredients. Lower to medium low and occasionally, simmering for about 20 minutes.
Cook pasta and drain when done.
Add parsley and butter to sauce.
Mix sauce and pasta. Serve topped with Parmesan cheese.

This dish is slightly salty and the anchovies give it a nice added flavor. The anchovies don't resemble a fish like a sardine does. They looked more like crushed, de-boned fingers. This might be a plus in enticing little boys to eat this due to the "ew" factor.

We served it with a light Caesar salad (keeping the anchovy theme) and some crusty sourdough bread. Bob like it, but then again he is a salt freak and would be perfectly happy with a salt lick in the yard. I like the subtle play of flavors. You can taste the anchovy but its not overpowering. We will definitely be making this again!

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