Warm Up with Wonderful Pasta & Puttanesca Sauce

Snow is gently falling and frigid temperatures are in the forecast. How will you stay warm this weekend? I’ve got snowshoeing on the agenda and pasta on the menu!

Ooohhhh the possibilities … here are a few:

Linguine with Sun-dried Tomato Pesto & Roasted Eggplant for a taste of sunny Sicily on a frigid weekend.

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Or enjoy the earthy goodness of Ravioli & Sage Pesto.

Why not indulge with soup, the definition of comfort, with Raviolis in Broth with Meatballs & Escarole.

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Misery loves company – invite your friends in to warm up with Penne with Chicken & Mushrooms or Four Cheese Lasagna Bolognese with Spinach.

Or try this quick and easy

Sauce Puttanesca 
A quick and easy sauce – straight from the pantry and great with spaghetti or linguine!

Makes about 4 cups

Olive oil
1 medium onion, thinly sliced
1/2 teaspoon or to taste chili pepper flakes
1/2 teaspoon dried Italian herbs
Kosher salt and freshly ground pepper
3 garlic cloves, minced 
2 teaspoons anchovy paste
1/2 cup dry white wine
3 cups (28 ounce can) crushed tomatoes
1 bay leaf
10 – 12 black oil-cured, Greek or Niçoise olives, drained, pitted and if Greek olives cut in quarters, if Niçoise cut in half
1 tablespoon capers, drained
Spaghetti or linguine (about 2 ounces per person)
Pecorino Romano cheese, grated
1 tablespoon chopped, fresh basil (optional – don’t go out in a blizzard if you don’t have it on hand!) 1 tablespoon chopped, fresh parsley (optional – see above!)

Heat a little olive oil in a medium saucepan. Add the onion, chili pepper and dried herbs to the skillet and cook over medium heat, stirring, until the onion is translucent, about 5 minutes.

Add the garlic and anchovy paste and cook for another minute.

Add the wine and bring to a boil. Stir in the tomatoes, bay leaf, capers and olives. Reduce heat to low and simmer, uncovered, stirring occasionally, for 15-20 minutes.

While the sauce is simmering, cook the pasta according to package directions less 1 minute.

Drain the pasta, reserving a little of the pasta water.  Add enough sauce to coat but not drown the pasta and toss. Add a little of the pasta water if the pasta seems dry. Cover and cook on low heat for 1-2 minutes to combine the flavors.

Put the pasta in a large serving bowl or individual pasta bowls, sprinkle with chopped basil and parsley and serve with grated Pecorino Romano cheese.

Enjoy and bon appétit!

What are your favorite cold weather dishes? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

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4 thoughts on “Warm Up with Wonderful Pasta & Puttanesca Sauce

  1. Thank you for sharing your recipes. They all sound delicious. The Linguine with sun-dried tomato pesto & Roasted eggplant is on my list of things to try. Now all I need is to go to the store and buy all of the ingreients. Stay warm.

    Mary

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  2. C. – Don’t you love recipes like that? The sun is coming out here but I think I’ll still leave the car in the garage and get out my snowshoes and explore the neighborhood! Stay warm, S.

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  3. You’ve given me several reasons to be glad not to be going outside today! And the puttanesca is especially nice because all the ingredients are in the pantry!

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