Tuesday, June 3, 2008
Haramfest alla Puttanesca!
Pardon me, while I get myself dolled up for dinner. We are having Spaghetti alla Puttanesca!
You have to hand it to those creative Italians. NOTHING is off the table, so to speak, even the putta.
...and do not to forget the garlic bread
My recipe is sort of an ongoing quest for deliciousness. The first time I made this, the hubster came in and, well, this is the face he made, when he thought I was making a standard, bland Tuna Noodle Hot Dish (what you get on Sundays after church under the auspices of the Gargantuan Weeping Christ Lutheran Ladies Auxiliary Club of Great Falls, Montana.)
Yes, he thought it was going to be dull and boring, until he ate some Puttanesca. He liked it, Mikey, He really liked it! And that is because it was very easy and quick to make and oh. so. delicious.
Here is my recipe, based probably upon a thousand others. The good thing about pasta dishes, is that there are endless possibilities to alter and improve them.
1 lb thin spaghetti, boiled al dente in salty water
4 cans Star Kist Gourmet Choice Yellowfin Tuna in garlic and extra virgin olive oil
(This is fantastic stuff, since a tiny jar of Tonno Siciliano is well over 8 bucks at our grocery. I am using the tuna in roasted garlic. It is much better tasting than tuna in water, even the albacore. And it is so much cheaper than the imports. Thanks, Starkist!)
1 pint of grape tomatoes, halved
1 half bag of Bird's Eye Frozen Zucchini and Squash blend
1 can or jar of olives, black preferably
1 small jar of capers
1 jar of marinated artichoke hearts
1 jar of fire roasted sweet peppers
1 tsp of red pepper flakes
1 cup Vermouth or white wine
1 half stick butter
3 Tbsp olive oil
juice from one lemon
3 cloves of garlic, minced (I use jarred roasted garlic - one heaping spoon full)
Chopped fresh basil, parsely and dill
Melt butter and olive oil together in a large skillet over medium heat and add garlic. Add vermouth or wine, tuna, tomatoes, frozen vegetables, artichoke hearts, capers, olives, peppers and red pepper flakes. Stirring constantly, cook everything til it is heated through. Squeeze lemon juice and toss spaghetti in thoroughly. Add a little more olive oil or butter. Salt and pepper to taste. Add chopped herbs, a good tablespoon of each, and toss once more and serve. Hubster is happy! Putta is happy. Even the youngest finicky child is happy!
Something to whet your appetite: