|Puttanesca Sauce, Photo: NK|
Serves 4 as an entree
|Castelvetrano & Gaeta Olives, Photo: NK|
1 35 Ounce Can San Marzano Tomatoes
1 Pound Fusilli
3 Tablespoons Olive Oil plus more for drizzling
3 Large Garlic Cloves, smashed
1 Cup Gaeta or other Black Olives
3/4 Cup Castelvetrano Olives, or other firm green variety such as Cerignola
6 Anchovy Fillets
1/2 Cup Italian Parsley, chopped
1/4 Cup Capers, rinsed
1 teaspoon Crushed Red Pepper
1/2 Cup Grated Parmigiana or Pecorino Romano
1. Start a large pot of salted water boiling for the pasta. Add the Fusilli as soon as it comes to a boil and cook for 9 minutes for al dente.
|A sauce that is both gorgeous & flavorful, Photo: NK|
3. In a very large skillet, heat the oil over a medium flame. Add the Garlic Cloves and cook, stirring, for 2 minutes until they begin to brown. Place the Anchovies in the pan and break the up a bit using a wooden spoon. Add the Olives and cook 2 more minutes until they sizzle. Add the Tomatoes along with their juices and mash them using a potato masher until the large chunks are broken up. Add the Crushed Red Pepper.
4. Allow sauce to boil and then lower the heat to where it stays at an energetic simmer. Cook for 5 minutes and add the Capers.
5. By this time your pasta should be done. Drain it through a colander and add the pasta to the skillet containing the sauce. Turn up the flame to medium and add the Parsley. Stir. Remove skillet from the flame and stir in the Grated Cheese. Check for seasoning (salt will likely NOT be needed)and serve!
**Special thanks to Cousin Julie for the delicious homegrown and hand canned tomatoes!!