A few weeks back I decided to tackle a product I have never used before: Anchovies. I made a classic Puttanesca, and a less-than-classic (no raw egg)) Caesar Dressing(which I highly recommend making!).
For the Puttanesca, I used capers, tomatoes, red pepper, katamala olives, and anchovies. I followed the most “classic recipes” I could find, but still, I failed. This dish is famous because it is considered cheap, easy food to make. Finding excellent quality olives, anchovies, and capers for cheap is, I think, a thing of the past. Until I can find cheap, and high quality ingredients, I will avoid this traditional dish.
My friend Alanna has forwarded me this recipe, which maintains the fast, and cheap aspects of the Puttanesca, without the questionable & fishy anchovies. I must point out I do not condone watching Twilight, no matter how good the food is.
Poor Man’s Puttanesca
by Miss Alanna, guest crow
This is a lovely and fantastically filling veggie spaghetti dish that goes well with anything. I made it up for an evening of Twilight with my roommate. Coupled with a few glasses of red wine it made our experience of vampire abstinence porn even more satisfying!
1 large can tomato puree (homemade or store bought)
1 TB tomato paste
¼ cup red wine
4 cloves garlic
½ onion
4-5 TB mixture of coarsely chopped black/green/pimento/kalamata etc. olives
Olive OilSalt/PepperPinch cayenne pepper
Spaghetti
Parmesan cheese
- Sautee diced onions and garlic in a generous amount of olive oil, S&P
- Reduce heat to medium and add the tomato puree, tomato paste, and wine
- Once simmering, add basil and olive mixture. Add pinch of cayenne pepper and a touch more salt
- Add between ½-1 more cup of olive oil to the sauce, until it reaches the consistency/richness you desire
- Mix sauce with pasta, top with massive amount of cheese, and consume whilst guiltily watching Twilight and developing true feelings for Robert Pattinson’s hairdo
Tags: anchovies, caesar, capers, olive, salad dressing