puttanesca
This dish brings back many memories of when my husband did all of the cooking. He made this dish often for us during the Winter months when we used to live in Westchester. Ever since we have moved to Brooklyn he has been asking me to make this dish. I was reluctant because I didn't want to disappoint him with a version of the dish that may not possibly be as good as his was. Some years passed but I finally made it and from the first bite he took he was ecstatic...I knew that I hit the mark.
Makes about 4 servings
For the Tomatoes
1 lb of heirloom tomatoes (or any tomatoes of your choice)
2 cloves of garlic (finely chopped)
2 tablespoons of olive oil
1 teaspoon of salt
1/4 teaspoon of red pepper flakes
Additions
3/4 cup of kalamata olives (finely chopped)
1/2 of a small onion (finely chopped)
3 anchovy filets
1 lb box of thick spaghetti (regular spaghetti or bucatini is also good too)
Parmesan cheese
Makes about 4 servings
For the Tomatoes
1 lb of heirloom tomatoes (or any tomatoes of your choice)
2 cloves of garlic (finely chopped)
2 tablespoons of olive oil
1 teaspoon of salt
1/4 teaspoon of red pepper flakes
Additions
3/4 cup of kalamata olives (finely chopped)
1/2 of a small onion (finely chopped)
3 anchovy filets
1 lb box of thick spaghetti (regular spaghetti or bucatini is also good too)
Parmesan cheese
I love heirloom tomatoes. They are sweeter than your average tomato and they are bright and colorful. Split the smaller tomatoes in half and the larger ones you can quarter them. Place the tomatoes into a large bowl.
Finely chop the garlic and add them into the tomatoes.
Now add the salt, olive oil and red pepper flakes. Toss the tomatoes well and cover the bowl tightly with plastic wrap. Let it sit at room temperature. Doing this allows a sauce to develop naturally from the tomatoes. After 2 hours toss the tomato mixture and cover it again for another 2 hours.
Chop the kalamata olives and set them aside.
Finely chop the onion and have the anchovy filets ready.
Take a look at your tomatoes after 2 hours. A sauce has developed. After 4 hours the tomatoes and the sauce should be ready.
Grab another bowl and remove the tomatoes from the sauce and set them both aside.
Boil your pasta noodles while we make the puttanesca sauce. Place the anchovies in a few drizzles of olive oil on medium to medium high heat. The anchovies will begin to break down. Then add in the onions and HALF of the reserved tomatoes. Smash the tomatoes with the back of the spoon and cook the mixture for a few minutes.
Now add in the olives and cook the mixture for a few more minutes until it forms into a thick like paste. Then add in the reserved sauce from the tomatoes. Bring the sauce up to a rapid boil.
Add in the drained pasta noodles and the remaining tomatoes. Turn off the heat and toss the noodles with the tomatoes and the sauce.