Each lesson utilizes our quick and easy handmade pasta recipe found here. It serves as a great base for any pasta recipe, including pasta puttanesca.
Famously named for Italy’s “ladies of the night” who quickly made it between clients, this fast, easy and delicious pasta puttanesca recipe is an ideal weeknight meal and is perfect for the warmer spring weather that is upon us. It’s from the archives, and trust me, you’ll love it. It calls for lots of jars, including jarred marinara. What’s not to love about that?!
You will need:
– 1 pound fresh spaghetti or linguini
– 2 teaspoons anchovy paste (don’t skip this!)
– 1/2 teaspoon hot red-pepper flakes
– 1 tablespoon chopped garlic
– 1/3 cup extra-virgin olive oil
– 1 jar Marinara sauce
– 1 cup jarred olive tempande
– 2 tablespoons drained capers
– 2 tablespoons dried basil
– Optional 2 tablespoons lemon oil
Cook spaghetti in a pasta pot of boiling water until barely al dente.
While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
Add jar of marinara to garlic oil along with olive tempande and capers and simmer, stirring occasionally, until pasta is ready.
Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil and lemon oil.
*Note: for a touch of protein you can stir in canned tuna to the pasta.All behind the scenes cooking dinner party Entertaining Events Food styling Instagram italian cooking italy Meet the Team Personal Recipes The Fortress Tuscany Uncategorized vegatarian food Workshops : Tags: annette joseph, Behind the Scenes, chef philip, entertaining, food styling, friends, italy, my book, philip meeker, recipe, recipes, resources, tips and tricks