Oh preserve us St Puttanesca of Kitsch! Yes, spaghetti alla puttanesca is Italian for “whores spaghetti. There are several colorful legends concerning its origins. I’m classy so I’m not going to go there. I love its salty, acidic and bold flavor... chums well with complex reds too. Meow! • 1/8 cup olive oil • 1 cup finely chopped onion • 6-8 cloves garlic, crushed • 2 (28-ounce) cans Roma plum tomatoes (San Marzano tomatoes if you can find them), broken into pieces, with juice • 1 cup tightly packed, pitted, and halved Kalamata olives • 2 tablespoons tomato paste • 2 tablespoons drained capers • 1/2 teaspoon dried crushed basil • 2 tablespoon dried crushed red pepper flakes • 1-2 tablespoons lemon rind in thin strips or grated (optional) • Salt • 1 pound spaghetti, cooked to al dente • 1 good handful fresh basil (if available) • May als0 add 2 tablespoons minced anchovy fillets (about 8 fillets) Im not so inclined myself...Rather step up the Kalamatas, Capers, onion and garlic reduced in 1 cup Cabernet Sauvignon... There you go you whores!.
Posted on: Thu, 14 Aug 2014 19:50:52 +0000
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