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July 30, 2012

A little Puttan Goes a Long Way!

You can thank my good friends Victoria and Daniela for getting me hooked on Puttanesca! This summer I was treated to both versions.

Now that I'm back home (Hamburg, Germany) these days, I thought I'd get my fingers moving and do some dishes I've never tried.  Dipping into the iPad with Paprika, and rocking' some tunes, I set forth.



About summer... Well it's chilly and sunny with occasional downpours donut already feels like fall. And with school starting August 14th it really does feel like the end of summer is approaching fast!

So back to my version of Puttanesca.

I've combined two recipes. One with more olives and a few sundries tomatoes, with one with traditional anchovies. By the way, anchovies in German are Sardellen. So not to confuse with sardines, which is sardinen.



Using the second one to actually cook, timing and all I set forth with my adventure in Puttanesca.  One thing to note, however, is that my husband doesn't like tomato sauce based pastas, one sone doesn't like spaghetti, and the other doesn't like spicy. So going into this I know I'm being completely selfish as I'm the only one who will enjoy this meal.  But one must press on.




Results in, Delicious I say.  Grumbling from the clan, but a nod with respect to the tastiness of it, even if their tongues couldn't handle it.


If your up for trying, here's how it was made:


Here's the ingredients I used:

  • 40ml (2 tbs) olive oil
  • 2 garlic cloves, chopped
  • 1/2 T red chilli flakes
  • 75g pitted green olives, sliced
  • 75g pitted black olives, sliced
  • 6 semi-dried tomatoes, cut into thin strips
  • 6 anchovies, sliced
  • 2 tbs salted capers, rinsed
  • 425g can diced tomatoes
  • 400g spaghetti
  • fresh basil leaves, shredded for garnish
  • Grated parmesan, to serve

Directions:

1. Heat oil in a frypan. Add garlic, chilli and anchovies and warm over medium heat until anchovies break a part. Then turn up the heat and add the tomato sauce and sun dried tomatoes and cook for about 20 minutes, stirring occasionally.  Bring pasta pan to boil, and cook pasta for 9 minutes, while simultaneously, adding the olives and capers to sauce. Season with pepper. 

2. Drain Pasta and return to pan. Add sauce and toss together (or not). Serve sprinkled with parmesan and basil.




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