Featured recipe from Marilu’s table * Pasta puttanesca
This quick and spicy pasta dish is reputed to have originated with ladies of the evening, after their work was done. It’s a nice pasta dish for a hot day, since the sauce is fresh, and just tossed with the hot pasta. Also, eating spicy foods on a hot day is supposed to help you feel cooler (we’re not sure about that, but this is a tasty way to find out!).
The anchovies are optional, if you prefer a vegan version.
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Pasta Puttanesca
Blue * Serves 6
5-6 cups fresh tomatoes, peeled, seeded and crushed (or use two 28-ounce cans Italian tomatoes, drained and crushed)
1 Tablespoon extra-virgin olive oil
1 teaspoon dried hot red pepper flakes
1-1/2 Tablespoons capers, drained and rinsed
3 Tablespoons Kalamata or oil-cured olives, pitted and chopped
1 Tablespoon garlic, minced
2 Tablespoons fresh basil leaves, minced
4 anchovy fillets, minced (optional)
1 pound dried penne pasta
3/4 cup soy or rice parmesan
In a large bowl, combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic and basil. Let stand at room temperature for 1 hour.
Cook the pasta in rapidly boiling water until al dente. Drain well. Toss the hot pasta with the tomato mixture. Top with soy or rice parmesan and serve immediately.
