Tonight's dinner was a fresh and fast Puttanesca style sauce (as with everything I took some license with the traditional recipe).
This sauce whips up in a jiff and can be multiplied to feed a crowd.
Summer Puttanesca--Serves 2 with leftovers or 4 with none
- 2 tomatoes (I used Lemon Boys), peeled and diced
- 3 cloves minced garlic
- 1/4 cup chopped kalamata olives
- 1/4 cup chiffanoned basil
- 2 green onions diced
- 3 pieces of Prosciutto sliced
- 1/4 cup fresh grated Pecarino
- 1 TBSP olive oil
- 1 TBSP butter
- salt and pepper
- 3/4 lb cooked short cut pasta (penne or rotini is best)
- 1/2 cup reserved pasta water
Cook the pasta and set aside.
Heat the olive oil over medium high heat. Saute the Prosciutto and garlic for 30-60 seconds; until you can smell the garlic cooking. Add the diced fresh tomatoes and cook until the tomatoes begin to break down; about 2-3 minutes. Add in the remaining ingredients, except the reserved pasta water. Toss all the ingredients to combine. Taste for seasoning. If the sauce appears dry add in the pasta water a tablespoon at a time until the sauce is moist and coats the pasta.
The last step is, as always, to enjoy.