made one of the lady sparkler’s favorites tonight, pasta with a puttanesca sauce. she thinks it’s all about the olives, but it’s the capers that hold everything together.
full recipe after the jump — adapted from a Linguine-with-Puttanesca-Sauce recipe on epicurious.
- 1 lb tomatoes, chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tablespoons bottled capers, drained and chopped
- 2 tablespoons of fresh basil, chopped
- 3 garlic cloves, finely chopped
- 1/2 teaspoon dried hot red pepper flakes
- 2 tablespoons red-wine vinegar (balsamic works in a pinch)
- 2 tablespoons extra-virgin olive oil
for the pasta:
- whatever you want to cook (we used refrigerator-section cheese tortellini)
- shredded romano cheese
- chop everything (tomatoes, olives, capers, basil, garlic). mix in bowl with red pepper, vinegar and olive oil.
- cook pasta as desired.
- sauce can be served cold, but is probably better if simmered over medium heat until the liquids have reduced into a honest-to-goodness sauce. about 10 minutes.
- plate (pasta, sauce) and romano cheese to taste.