Wednesday, October 20, 2010

Get in My Belly: Spaghetti alla Puttanesca

Nothing too adventurous going into the freezer this week, as it's still quite full of soups and other deliciousness like veggie burgers. Spaghetti alla Puttanesca's on the table today, with a very quick and easy recipe (made from what I actually have on hand).

The Sauce: Ingredients & Directions
just under a 1/4 cup of olive oil
1 cup chopped green onion
7 cloves minced garlic (or more...garlic is always delcious!)
[Cook the above ingredients until softer/ caramelized]
2 cans of chopped tomatoes (I like to pick two different types and combine them)
2 cups sliced Kalamata olives (I just cut them in half)
3 tablespoons tomato paste (just for a bit of thickness)
2 tablespoons capers
1 teaspoon of basil (although I usually modify this to taste)
2 teaspoons dried crushed red pepper flakes (or more should you like it spicy)
[Toss the rest of the ingredients in a pot and cook until done -- let the sauce reduce a bit so it's thicker]

The Pasta: Ingredients & Directions
Toss a bit of salt in the water and let it boil, then add a pasta of your choice. My favourite is spaghettini.

Super easy. Very tasty. I'm off to enjoy it now. :)

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