No Cook Spaghetti Puttanesca Food

NO-COOK PUTTANESCA SAUCE OVER PASTA

Steps:

• Cook pasta according to package directions.
• While the pasta is cooking, drain the anchovies and place them in cold water for a ten minutes. Then drain and dry. Set aside.
• In a mortar, place garlic and the pinch of salt and crush to a paste. Alternately, you could do this on a cutting board with the side of a knife pressing over and over into a fine paste.
• Add the anchovies and continue to work into a paste.
• Add the capers and about a teaspoon of the oil and continue to work into a paste.
• Add the remaining oil and half the parsley and continue to work into a paste. Set this aside.
• If using fresh tomatoes, place a strainer over a medium bowl. Core tomatoes and cut in half on the horizon and squeeze the seeds into the strainer. Then push the seeds and pulp around the strainer to extract all juice. Discard seeds. Cut the tomatoes into rough pieces and add to the juice. If using canned, pour into a medium bowl.
• Add the contents of the mortar to the tomatoes and stir.
• Add the chopped olives and stir again.
• Taste and add salt and pepper as desired. You may not need the salt depending on how well you rinsed the anchovies and capers.
• Drain the hot cooked pasta and return to the pot. Add this sauce and heat just to serving temperature.
• Serve with the rest of the chopped parsley and plenty of freshly grated Parmesan cheese.

PASTA WITH NO-COOK PUTTANESCA SAUCE

Steps:

• In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
• Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.

PASTA PUTTANESCA

Steps:

• Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
• Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
• Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.