Friday Pasta Night~ Pasta Puttanesca

Aug 28, 2009 by pearsonsprogress    4 Comments    Posted under: Blogroll, recipes, saving money

Hear ye, Hear ye!!  (no, no, the British aren’t coming). I hereby declare Friday night as pasta night! I’m not talking about the same old… spaghetti & meatballs or macaroni & cheese stuff, no, I’m on a quest to find, cook and eat some yummy pasta recipes. Since John and I don’t go out to eat  in restaurants, this will be our ‘night out’.

Hey, we want to find fun things to do that don’t cost a lot of money, try new things and have a party!

Here’s what I’m trying this Friday Night.I got this recipe from:

http://www.recipezaar.com/Pasta-Puttanesca-the-Madames-Pasta-176435

Pasta Puttanesca 

45 min | 15 min prep

SERVES 2

• 1/2 lb spaghetti
• 1 (14 ounce) can Italian tomatoes
• 1/2 teaspoon sugar
• 4 tablespoons flat leaf parsley
• 4 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon Italian seasoning
• 1/4 cup olive oil
• 1 teaspoon anchovy paste (optional)
• 2 tablespoons black olives, minced
• 2 tablespoons green olives, minced
• 1 tablespoon capers
• 3 green onions, chopped
• 3 ounces red wine
• Parmesan cheese
• fresh basil leaf, chopped

1. Sauté onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
2. Add tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
3. Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we’re NOT making spaghetti!
4. While this is simmering, prepare spaghetti until done and drain.
5. Sauce should be ready now so combine pasta and sauce and toss well.
6. Top with Parmesan cheese and fresh basil.

* I’ll use the basil from my garden.

** I’ll use the anchovy paste because it adds really great flavor to other dishes I make.

I’d love to have you try it and let me know what you think and I will also give our ‘review’.

Tags: budget, cheap, good, italian, pasta, Pasta Puttanesca, Recipe

4 Comments + Add Comment

• 
  pearsonsprogress August 31, 2009 at 6:42 am

  I really liked this recipe. I however could not serve it to Spaniards because of the hot pepper flakes. John liked it too but it was too ‘light’ for him. He would have been happier if it had meat or seafood in it. I will make it again.

  Reply
• 
  john August 31, 2009 at 2:00 pm

  In spite of the fact that this dish has a questionable name… it was quite tasty. Spicy but not too spicy. I would recommend it and I think others will like it. Spice-wimps will not like it. (You could add shrimp if you want… or chicken or sliced steak but, it’s not part of the recipe)

  Also, if you want another really excellent pasta dish for any day of the week, ask the webmaster for her chicken cacciatore recipe. It is an excellent pasta dish. So good that… for example…, if I had a choice of going out to meet president b. hussein ohbummer or staying home and eating chicken cacciatore, I would stay home every time… That’s how good it is!

  Also, FYI, if I had to walk across the street to meet the president… I wouldn’t…

  Reply
• 
  Jesseka August 31, 2009 at 10:42 pm

  funny how the pasta digresses to politics…
  I’m getting ready to make a bunch of pesto from some great basil plants that a friend gave me. Now THAT makes for a great pasta dish sauteed with chicken and a splash of cream at the end if you want it creamy. The pesto can be frozen and enjoyed all winter for a temporary reminder of summer (we need that here).

  Reply
• 
  pearsonsprogress September 1, 2009 at 2:48 am

  Jess, Yeah, crazy how my efforts of pasta reviews DOES turn into the politics of the day. Speaking of that though, no more news watching for me on Sundays I really DO need a day of rest from it all.

  Your pesto sounds great. Do you add pine nuts to make you pesto?

  Reply