Pasta
Puttanesca Recipe with Fresh Tomatoes
Are you ready for a summer weeknight dinner that's going to
blow your mind? Learn how to make pasta puttanesca using fresh tomatoes with
this easy recipe.
INGREDIENTS
FOR THE MARINATED
TOMATOES
1 pound fresh cherry tomatoes halved or quartered (or a mix
of both)
Salt
Fresh oregano chopped, and thyme leaves
3 tablespoons balsamic vinegar
FOR THE PASTA AND
SAUCE
- 12 ounces pasta
- 1 tablespoon oil from the dried tomatoes
- 1/2 tablespoon oil from the anchovies
- 2 garlic cloves minced
- 4 tablespoons capers chopped
- 3 tablespoons black olives torn
- 5 sundried tomatoes slivered
- 2 ounces anchovy fillets
- 1/4 cup tomato paste
- 1/2 cup pasta cooking water
- 2 tablespoons olive brine
- a sprig each of fresh oregano and thyme
- Salt pepper
- 6-8 tablespoons fresh cheese such as a creamy goat cheese
INSTRUCTIONS
MAKE THE MARINATED
TOMATOES
1.
Place the tomatoes in a medium bowl and salt
generously. Let them sit for 5 minutes, then lightly squeeze them and loosely
drain (don't try to dry them out, just get rid of the excess water). Mix with
the fresh oregano and thyme and the balsamic vinegar and marinate until the
rest of the dish is ready.
2.
MAKE THE PASTA
3.
Boil water for the pasta and cook it according
to package directions.
4.
In the meantime, place both oils in a large
skillet and heat them over medium hight heat. Add the garlic, capers, olives,
sun-dried tomatoes and anchovies and sweat, stirring as little as possible,
until fragrant and sizzling.
5.
Add the tomato pasta and cook for a minute, or
until it's starting to roast. Pour in the pasta cooking water (I just ladle it
over from the boiling pot) and the olive brine. Add the sprigs of herb, reduce
the heat to a light simmer and cook until the sauce has thickened.
6.
Toss with the cooked pasta and marinated
tomatoes, taste for seasoning, then serve with a fresh cheese.
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