Dear Reader,
I’m on vacation this week and while I’m gone readers are writing my column for me. Today’s recipe was sent in by book club reader, Marilyn. M. It sounds like it’s just as much fun to make as it is to eat!
“Suzanne, I do not know Paul's tastes, but I am sharing a delicious pasta sauce shared by Ann Curry on the Today Show years ago. I have made it many times for family and friends and they liked it BUT when they tried to replicate it, they always said, ‘It just didn't taste like yours!’ And I knew the reason, they left out the anchovy paste. So if you think Paul may be a bit squeamish, he can do the same, but I can tell you, it is delicious as written! And you will have oil left over for dipping another day. The fun part for Paul is that it is best if, when he combines the ingredients, he squishes them with his clean hands and makes sure the olives and tomatoes are well squished. It is best if ‘cooked’ outside on the patio, but the oven works (well kind of) in the winter. “
Puttanesca Pasta Sauce
Wait for a hot summer day because this sauce “cooks” outside on your deck or porch. The sun brings out all the flavors, so the dish is not to be hurried. You could prepare it in a warm oven, but it will not be as good, believe me.
3 cups olive oil
1 bulb garlic, freshly chopped
1-1/2 cups black Greek pitted olives, Not canned olives!
2 cups cherry tomatoes, or chopped Roma tomatoes
1 tube anchovy paste
1 or 2 bunches fresh basil, unwashed leaves, sliced once
1 box shell pasta because to best catch the sauce (or rotini)
Freshly grated parmesan cheese
Combine olive oil, garlic and black olives. Smoosh olives and tomatoes by hand to bring out flavor. Add anchovy paste and basil; cover mixture, cover and let it sit in the hot sun mid morning until afternoon, at least 5 hours. At dinner time, pour over cooked pasta, add parmesan and serve. You may wish to add a few leaves of fresh basil just before serving.
This is a rich, flavorful dish, NOT for the weak of heart. Serve with round or oval French bread. Save the leftover oil for future dipping!
Thanks for reading with me. It’s so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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