Wednesday, November 6, 2013

Pasta Puttanesca

Makes 4-6 servings

1/2 lb. short pasta--penne is perfect

1 T olive oil
1 small red onion, diced
5~ cloves garlic, minced
1-2 T anchovy filet or paste 
1 T ground fennel
1 t crushed red pepper flakes

1 qt marinara sauce
1/2 cup chopped marinated fire roasted artichokes (usually a smaller amount of capers)
1 cup roasted red/yellow peppers, sliced
1/4 c kalamata olives, pitted and halved
1/2 c grated Pecorino Romano plus extra to garnish
Large handful of freshly chopped herbs (parsley, rosemary, oregano, and thyme)
Salt and pepper to taste

Cook pasta to al dente (still with a bite to it) according to package instructions in salted water. Sauté first 6 ingredients over med-low heat for about 5 minutes, stirring often so that the garlic doesn't burn. Add remaining ingredients except herbs and simmer on low for 15-30 minutes, adjusting for seasoning along the way. Add herbs right before serving and save a little for garnish plus a few slivers of Romano cheese.

Leftovers? Add to a glass baking dish and top with fresh mozzarella (or your favorite Italian cheeses) and bake at 350 until heated through and cheese is golden and bubbly.

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