Whenever I ask Ryan what he wants me to cook, his response is always the same, “Italian. Anything Italian.” So, I do what I know. After all, it is my heritage. And if my heritage is busty women with mustaches and strong opinions in the kitchen, cooking to their hearts content, then by golly, cooking I will do! I am however over the mustache portion of my “heritage.” #fml
This week an ole favorite of ours made the menu. Pasta Puttanesca. And for those of you that have not had this dish or know what it means, a little history. Puttanesca actually translates to, “in the style of the whore.” Now, before you start making any assumptions, I’m no Skanky MacSkankerson. However, this sauce was said to back in the day, attract the “paying customers”. Why you ask? Because it smelled so good. Tis true. It smells incredible and tastes even better. And…if you aren’t in the mood for pasta, or, perhaps you are Nicole and you have a severe gluten intolerance, for the LOVE OF MARY, put it over fish. PLEASE!
I share with you today, The Joy of Cooking’s version of this dish. That book by the way is one every cook should have. Best wedding present ever!
1 lb pasta
1/4 c. extra virgin olive oil
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 c. black olives, pitted and halved
6 anchovy fillets
1/2 tsp. dried oregano
1 28 oz can. cherry tomatoes
3 tbsp. minced fresh parsley
2 tbsp. drained capers
salt and pepper
In a large skillet over medium heat, add the olive oil. Then add the garlic and red pepper flakes. DON’T BURN YOUR GARLIC! That is the pits. Cook for about 30 seconds.
Add: Olives, anchovy filets. (whole, they will basically dissolve) and oregano. Use the back of your spoon to break up the anchovies.
Cook that for just a minute or so and add the tomatoes. Use your hands or spoon to break the tomatoes in half. Simmer until the sauce is thickened. 5 minutes should do her.
Last, stir in the capers and parsley. Season with salt and pepper and if you aren’t a purist, fresh grated parmesan. I love me some fresh cheese.