Tuesday, August 28, 2012

Fresh and Fast Puttanesca Sauce

Right now I'm trying to take advantage of summer's bounty while I still can.  I'm lucky enough to live in middle Tennessee where we have long growing seasons; this means I am still able to buy thing ranging from leeks to beautiful tomatoes to peaches, plums and potatoes.
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.

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