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Sunday, July 29, 2007

Spaghetti Puttanesca, Cooks Illustrated

Ah, yes, last night we prepared Spaghetti Puttanesca from Cooks Illustrated. Since we like anchovies we thought it would be great. And it was...exceeded our expectations. AND it was very easy and quick.

Spaghetti Puttanesca
Italian Classics, Cooks Illustrated

The pasta and sauce cook in about the same amount of time. If you like the fruitiness of extra virgin olive oil, toss 1 tablespoon into the sauces pasta before serving.

Serves four

4 medium cloves garlic, minced to a paste or pressed through a press
1 pound spaghetti
2 tablespoons olive oil
1 teaspoon hot red pepper flakes
4 teaspoons minced anchovies (about eight fillets)
1 can (28 oz) diced tomatoes, drained, reserve ½ cup juice
3 tablespoons capers, rinsed
½ cup black olives (kalamata) pitted and chopped coarse
¼ cup minced fresh parsley leaves and or basil

1. Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, mix the garlic with 1 tablespoon water in a small bowl; set aside. When the water is boiling, add 1 tablespoon salt and the pasta; stir to separate the noodles. Immediately heat the oil, garlic mixture, hot red pepper flakes, and anchovies in a large skillet over medium heat. Cook, stirring frequently, until the garlic is fragrant but not browned, 2 to 3 minutes. Stir in the tomatoes and simmer until slightly thickened, about 8 minutes.

2. Cook the pasta until al dente. Drain, then return the pasta to the pot. Add ¼ up reserved tomato juice and toss to combine.

3. Stir the capers, olives, and parsley into the sauce. Pour the sauce over the pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust the seasonings with salt to taste and serve immediately.

NB: We added some fresh ground black pepper and served with shaved parmesan cheese, soda water, and a fresh green salad, bread may be an option. Enjoy. It served the two of us and leftovers.

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