I've got some Italian-American heritage, so I naturally have a repertoire of great sauces. M puttanesca is Elizabeth's favorite. I wanted an authentic recipe, so I set up an advanced google search looking for websites in Italy, in Italian, for the recipe. Once I found it, I translated the recipe into english. It is really really good. SERIOUSLY. I made it tonight substituting garlic scapes for garlic and it worked out just fine. I also omit anchovie paste. Add it if you like it.
Spaghetti alla puttanesca
3 tbs Olive Oil
Garlic (1-3 cloves smashed and chopped)
Handful of chopped parsley
Red Pepper flakes
Majoram
Little jar of capers
Pitted Kalamata Olives
Big can of crushed tomatoes
1/2 lb of Spaghetti
Bring big pot of salted water to a boil and time cooking the spaghetti so it is done with the sauce.
Pour the EVOO (love me some Rachel Ray) into the pan and sautee the garlic (scapes) for a few minutes. I layer salt and pepper here with the red pepper flakes as well. After 3-5 minutes, add the majoram and chopped parsley. When you smell the herbs release their flavor (1-2 minutes), and the tomatoes, capers, and olives. Through whole olives in if you have a lot, chop 'em in half if you don't have that many. Bring to a boil, then simmer for 30 minutes.
Toss with the spaghetti and serve topped with Parmigina Regiano or Romano cheese.
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Yes this is my favorite, it is a fresh tasting sauce with lots of flavor and Aaron makes it for me on long pasta, angel hair or spaghetti. Yummy. Plus you can freeze it and enjoy it a few months down the line.
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