Friday, November 14, 2008

In The Spirit of the Over Cocktails/Michael Pollan Challenge

I thought I should offer a few meatless dinner ideas that are tasty with a capital "T". I love making puttanesca. You can throw it together in 20 minutes and it's delicious. I like to serve with my version of garlic bread and a green salad. You can whip those up while the sauce simmers and the noodles cook. Easy! Delicious!


2 T olive oil
4-6 cloves garlic, thinly sliced or minced
1/8 t red chili peppers

1/4 cup capers
1/2 t anchovy paste
1 cup pitted kalamata olives, halved
1 large can whole peeled tomatoes in juice
2-3 T parsley, chopped
1/2 or 3/4 box of spaghetti noodles

1/4 c freshly grated parmesan
  1. Bring a large pot of water to a boil.
  2. Meanwhile, heat olive oil in a large pan over medium heat. Add garlic and saute for several minutes, making sure not to burn. Add red chili peppers and saute for another minute.
  3. Add capers, kalamata olives and anchovy paste. Stir to combine.
  4. Crush tomatoes with your hand to break down large chunks. Pour tomatoes and juice into pan, turn heat up to high and bring sauce almost to a boil, stirring a few times.
  5. Reduce heat, stir in parsley and let sauce simmer to thicken.
  6. Add salt to the boiling water and cook spaghetti noodles until almost done. Drain and toss noodles with the sauce, a little at a time so you can control for the level of sauce that you like.
  7. Transfer to bowls and sprinkle with fresh grated parmesan.


Slice a baguette on the diagonal into ½ inch slices. Brush with olive oil and place on a cookie sheet. Broil for one minute. Flip if the underside needs a little toasting too. Remove and rub the top of the toasts with the cut edge of a garlic clove.

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