A favorite in our house is: pasta puttanesca. But maybe not in the summer when you are craving a cold or room temperature dish? Make the puttanesca but don’t cook it. Diva-licious!
6 on the vine tomatoes
1 80z jar pitted kalamata olives
1 8 oz jar capers
1 tin flat anchovies
Extra virgin olive oil
Crushed red pepper flakes
1 lb pasta
- Rinse, dry and coarsely chop tomatoes, place in large bowl
- Cut in half lengthwise 1/2 cup kalamata olives, add to tomatoes
- Rinse and drain 1/4 cup capers, add to tomatoes
- Coarsely chop 3 anchovies, add to tomatoes
- Add 1/3 – 1/2 cup extra virgin olive oil
- Add 1 – 1 1/2 tsp crush red pepper flakes
- With a hand-held potato masher, mash all of the ingredients together, but leave it a little “chunky”. Cover with plastic, do not refrigerate.
- When you are ready to eat, cook the pasta according to the directions on the package. Drain, add to tomato mixture and thoroughly combine.
- Chiffonade about a cup of fresh basil leaves and gently stir into pasta before serving.
A Diva “dishes”. Chiffonade means cut in thin strips. Don’t make my mistake of buying olives with pits … what a pain in the neck slicing them! Add the anchovies to taste. I used 6 filets … we love them. Experiment, see what you like. I used 1 1/2 tsp crushed red pepper flakes — again, personal preference, we like spicy food! Use any pasta you prefer. This dish I used casarecce and have also tried buccatini. The thicker pastas go better with this recipe. Let this sit for up to 4 hours and allow the flavors to meld and emerge. I usually recommend a sangiovese with pasta. But, this dish is so savory I wanted a little balance and chose Two Angels Cabernet Sauvignon 2010. My experience of this wine was dark fruit and chocolate. I felt it really complemented the pasta.