Pasta Puttanesca recipe
Be Gone Holiday Food! I have been craving getting back to a normal diet… simple, less complicated food. Don’t get me wrong! The holidays were filled with wonderful meals and great new recipes (gravlax, chicken liver pate, fresh ricotta). Most of the wonderfulness was extremely rich and decadent. Once a year is plenty so now it’s time to get back to simplicity.
With that in mind, I decided to begin with a dish that is quick and flavorful, Pasta Puttanesca. Don’t knock it just because it has anchovies. It really adds a depth to the dish and with only 1 tablespoon, it doesn’t overwhelm. This briny, fresh, spicy-licious little pasta dish with a racy past will not disappoint.
Easy Pasta Puttanesca – 15 minutes
1/2 tsp. grapeseed oil – I chose grapeseed oil because it has a higher flashpoint. To add additional flavor you can include a teaspoon of butter to the grapeseed oil but because I was going for light I did not add the butter.
1/2 shallot – diced
1 clove of garlic – minced
1/4 cup mushrooms – sliced
3 fresh tomatoes – roughly chopped1/4 cup black olives
1 Tbsp. anchovies – chopped
1 Tbsp. capers
Crushed red pepper to taste
Lemon juice – 1/4 lemon
diced chicken (optional)
Pasta of choice
Start boiling your water for pasta and cook as directed. Heat grapeseed oil in a skillet. Saute shallots and garlic on low-medium heat until the shallots are opaque, about 3 minutes. Add mushrooms and cook until soft, 3 minutes. Add tomatoes, olives, anchovies, capers and red pepper flakes. Cook on low heat until reduced, about 7 minutes. The tomatoes will release plenty of liquid at first but will evaporate as they reduce. Squeeze 1/4 lemon over the sauce. Add to pasta of choice with a side of diced chicken if you like. Enjoy!