Pasta Puttanesca

images Dinner Club at Tenth Street Residence has started again!  Our first cooking night was an easy recipe from Italy.  The story told in Mediterranean cook books is that this was a traditional recipe that the Ladies of the Night in Italy would cook when they woke up late and couldn’t make it to the market to buy fresh ingredients.  It is made from cans and jars that you can easily keep stashed in your cupboard for a time  when your fridge is bare.

There are many variations and you can add and delete ingredients to suit your tastes, but here is the classic recipe:

1/3 cup of olive oil

8 cloves of crushed garlic

1 onion chopped

1 small tin of anchovies

4 Tbsp capers

2 tins of diced tomatoes (or if you have fresh tomatoes they taste great – use about 10 – 12 tomatoes)

1 tin of pitted black olives 

dash of red chilli flakes and chopped fresh parsley if you have it.

Add chopped onions and crushed garlic to the olive oil and cook on medium heat until onions are soft and translucent, then add anchovies and stir around until they are breaking down into tiny pieces. 

Add everything else and cook for about 20 minutes until the tomatoes darken and the whole sauce thickens. 

Mix with cooked pasta and sprinkle with fresh parsley and Parmesan. 

Eat with a big salad and garlic bread.

Variations:  Vegetarians can leave out the anchovies.  Artichoke hearts are also a great addition if you happen to have a tin of them around and they can add some veggies for a one pot meal if you don’t have time to make a salad.



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