Monday, February 23, 2009

ave eva

Photo: Playboy, Mexican Edition, December 2008

Posting the recipe for tonight's dinner because how often do you have a chance to slather pasta sauce "the way a whore would make it" (Puttanesca) over angel hair (Capellini)?

Unless you're mired in a post-modern feminist critique, and right now I'd rather eat.

Pasta alla Puttanesca
  • 1/2 cup virgin olive oil

  • 1 can / 2 oz. anchovy fillets, undrained

  • 4 cloves garlic, crushed (or dice 'em like I did)

  • 1 can (35 oz.) plum tomatoes, drained

  • 1 jar (2 1/2 oz.) capers, drained

  • 1 1/2 cups pitted imported black olives, coarsely chopped (kalamatas work)

  • coarsely ground black pepper, to taste

  • Place the oil, anchovies, and garlic in a heavy medium-size saucepan. Mash thoroughly to form a paste.

    Add the tomatoes, capers, and olives. Stir, and heat to simmering over medium heat. Reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Season with pepper.

    Serve over capellini. I put together a side of kale sauteed in garlic just to make sure we got our greens.

    Recipe says serves two, but somehow we two wound up with leftovers.

    Via The New Basics

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