Wednesday, February 27, 2013

Weeknight Dinner: Pasta Puttanesca

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If we like each other on Facebook, then you already know I made this dish for Valentine’s Day for John.  In fact, I even made the joke that cooking a “whore-style” pasta for your boyfriend on Valentine’s Day was probably the most ironic way to spend the "romantic" holiday.  But, it turned out that our Valentine’s Day didn’t happen on February 14th

Oh, it was all planned.  I had made a beautiful menu and set out some candles the night before.  I was all ready to go.  And then I got a call from the HR girl in my office.  You remember – the one who thinks I’m crazy?!  Anyway, it turned out that our company seats for the Rangers game that night were up for grabs and did I want them?  Now I should digress and explain that ordinarily, games were snapped up quickly.  It went in hierarchy and I shouldn’t have to tell you that while I’m not at the bottom, I’m also not at the top…yet.

But I guess Valentine’s Day is a day for romance so a lot of other people had plans.  Our lucky day!  I told John to immediately get his tushie into the city and we enjoyed a very romantic game of hockey punctuated by fights, goals, and inevitably, a loss.  It was a fun way to enjoy the day together, doing something new, in the most awesome seats I have EVER seen.   How pampered were we!  And then, on Saturday, we made up for our awesome Valentine’s Day with a quiet dinner of pasta puttanesca.  Wasn’t so ironic after all.
Pasta Puttanesca (adapted from The New Best Recipe Cookbook*)
Serves:  4
1 pound pasta
4 medium garlic cloves, minced
1 tablespoon water
2 tablespoons olive oil
1 teaspoon red pepper flakes
4 teaspoons anchovy paste
1-28 ounce can diced tomatoes, drained - reserve juices
1/2 cup kalamata olives, pitted and roughly chopped
1/4 cup parsley leaves, minced
4 tablespoons Parmesan cheese

Prepare pasta according to package directions.  Drain.

Meanwhile, mix the garlic and water in a small bowl.  Set aside.  In a large pot over medium heat, heat the oil, garlic mixture, red pepper flakes, and anchovies.  Cook, stirring frequently, until garlic is fragrant (because of the water, this will take 2-3 minutes).  Stir in the tomatoes and continue simmering until slightly thickened (about 8 minutes).  Stir the olives and parsley into the sauce.  Pour the sauce over the pasta and toss to combine, adding some of the remaining tomato juice to moisten, as needed. 

Spoon into pasta bowls, top evenly with Parmesan cheese and serve immediately. 


*Note:  For Christmas this year, a colleague who knows my passion for cooking gave me this book.  I cannot recommend it highly enough (although it is expensive and I will be cooking more from it).  They start with a basic recipe and tell you all the iterations they went through prior to coming up with the one they are publishing.  They knocked it out of the park with this one so I’ll be sure to try and write about others!

Until the next time my oven is on...

6 comments:

  1. I love pasta puttanesca! This looks utterly delicious! What a fun way to spend Valentine's!

    ReplyDelete
    Replies
    1. Thanks Reeni! I love pasta puttanesca too!

      Delete
  2. I love pasta puttanesca, but I haven't made it in so long...thanks for the reminder to get it back on the menu! This looks wonderful!

    ReplyDelete
    Replies
    1. Can't wait to hear if you made it Michelle!

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  3. Never seen heart shaped pasta before. I must go hunt some down on this upcoming grocery trip!

    ReplyDelete
    Replies
    1. Chelle - we found it at Marshalls and Home Goods. Hope you find it yourself :)

      Delete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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