Puttanesca Sauce

March 16, 2015

The most interesting thing I've learned is how to eat the general vinegary taste of things like olives, capers and the like. Also, GTLF has many different recipes that include anchovy paste. Since I've completed over 300 of these recipes I've learned that various flavors tend to turn up in these books together. I'm getting the impressions that these flavors might go together as a general rule. By discovering these patterns, it's becoming more and more clear how chiefs invent dishes.  Today's dish is one that includes olives, capers, balsamic vinegar and anchovy paste. This makes for a strongly flavored dish that is surprisingly tasty and definitely outside my general norm in the kitchen.

BTW: This is a no grocery and no cook sauce. The only thing you have to do is boil the pasta. Also, you'll have to let the sauce stand for about 30 minutes before you add the past.

Puttanesca Sauce

GTLF: Pasta Sauce p. 137

Serves 4, working time 10 min., 40 min. total time

1 1/2 pounds tomatoes, coarsely

chopped (can use equal amount of canned diced tomatoes no salt added)

1/3 C chopped fresh parsley

1/4 C Calamata or other brine cured black olives, pitted and finely chopped

3 tablespoons capers, rinsed and drained

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon anchovy paste (or 2 tablespoons grated Parmesan cheese)

 1 tsp firmly packed light brown sugar

1/2 tsp red pepper flakes

1/2 tsp salt

10 oz. shaped pasta such as small shells, ruote (wagon wheels) or radiatore

1. In a large bowl, combine the tomatoes, parsley, olives, capers, oil, vinegar, anchovy paste, brown sugar, red pepper flakes, and salt. Cover and let stand for 30 min. at room temperature.

2. Meanwhile, in a large pot of boiling water, cook the pasta until just tender. Drain well.

3. Toss the sauce with the hot pasta and serve.

Nutritional Information: 11 g fat, 401 calories, 1.6 g sat. fat, 64 g carbohydrate, 12 g protein, 3 mg cholesterol, 778 mg sodium.

TIPS:

1. There is no real cooking you just have to boil the pasta. I used ditalini.