Spaghetti puttanesca
When my mom turned 40, my dad planned a party at one of their favorite restaurants: Pizzuto’s. I don’t have memories there because it was my parents’ date spot, but I remember my mom talking about their spaghetti puttanesca. She ordered it every time.
My mom and I made puttanesca together recently, and it’s easy, comforting, and packed with flavor. If you’re looking to impress your bubble-mates, this is just the thing. It relies on pantry staples but tastes fresh. It has the complexity of a sauce that’s simmered on the stove for hours, but it comes together in half an hour. And a simple green salad is all it needs for a side. And wine. Always wine. I mean, we are living in the apocalypse after all.
Oh, and this sauce gets better with age. Leave it overnight, and the ingredients meld for even more complexity. The edges round. The flavors deepen. Kind of like humans. Ok, not all of us get better with age. But we can try.
Servings: 4 Time: 30 minutes Via: Adapted from Mad Hungry
1 1/2 tablespoons olive oil
2 garlic cloves, pressed/minced
Heaping 1/2 cup Nicoise or kalamata olives, pitted and thinly sliced
Heaping 1/2 cup Castelvetrano olives, pitted and thinly sliced
3 tablespoons capers, rinsed if salt-packed
1/2 teaspoon red pepper flakes (or less if spice-sensitive)
1 28-ounce can crushed tomatoes
A small handful fresh basil + more for garnish
1/2 teaspoon dried oregano
Zest of 1 lemon
1 pound spaghetti pasta
Parmesan for garnish
Bring a large pot of heavily salted water to boil.
Press/mince the garlic and slice the olives.
Heat the olive oil in a separate large saucepan over medium heat. Add the garlic and saute until the garlic sizzles and just barely starts to turn golden—about 30 seconds. As always, be careful not to burn the garlic or it will taste bitter.
Add the olives, capers, and half the red pepper flakes to the garlic. Saute for a minute or so.
Add the crushed tomatoes and bring to a boil. Then reduce the heat to medium-low and simmer for 15 minutes.
Meanwhile, zest the lemon.
Add the basil, remaining half of the red pepper flakes, oregano, and lemon zest. Cook for another 10 minutes.
Add the pasta to the boiling water and cook until al dente (tender but still has a slightly firm bite).
Drain the pasta and plate it. Add puttanesca sauce to taste and garnish with fresh basil leaves and shaved parmesan.