Sunday, June 2, 2013

Pasta Puttenesca

For me, pasta puttenesca will always be something the Baudelaires made for Count Olaf in A Series of Unfortunate Events, but cooking it certainly has made it more delicious.

I left out the anchovies and put in twice as much of everything but the pasta.

Cinema Paridiso -Ennio Marricone
Just a warning -if you don't cry listening to the theme, you will cry watching the film. Don't get the theater cut! Get the full length (3 hour long) film. It's worth it.

From The Pioneer Woman


  • 8 ounces, weight Bucatini Or Spaghetti
  • 2 Tablespoons Olive Oil
  • 1/2 whole Red Onion, Sliced
  • 1-1/2 cup Grape Tomatoes, Halved
  • 3/4 cups Chicken Broth Or White Wine
  • 2 cloves Garlic
  • 1/2 cup (heaping) Assorted Pitted Olives
  • 12 whole Basil Leaves
  • 4 ounces, weight Good Parmesan Cheese

Preparation Instructions

Cook pasta until al dente.
Mash (in this order) garlic and olives using a mortar and pestle, or just chop them finely together. Set aside.
Using a fork, crumble the Parmesan cheese.
Heat olive oil in a skillet over medium-high heat. Add sliced red onions and cook until slightly caramelized. Add halved tomatoes and cook for a couple of minutes. Pour in broth or wine and cook for another two minutes, then pour in garlic/anchovy/olive mixture. Stir and continue cooking for several minutes, or until sauce is nice and reduced and wonderful. Add salt and pepper to taste.
Drain pasta and add to the skillet. Add the crumbled Parmesan and toss to coat pasta in the sauce.
Tear basil leaves and sprinkle over the top. Serve right out of the skillet.

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