Thursday, May 5, 2011

Cooking with Kelley

A few days ago I was watching Extra Virgin, which is a new show on the cooking channel, they were having a bachelor party and making Pasta Puttanesca...I am a huge Italian food nut so I of course had to make it. I  did change it up a little bit, I am not overly into measuring so I just kinda added whatever I wanted. I used Penne pasta instead of Spaghetti because I like the texture and canned tomatoes instead of fresh because I am lazy. Other then that I pretty much followed the recipe and it turned out better then I imagined. I am definitely adding this into my list of things I cook on the regular. I hope you guys enjoy it as much as I did. Also if you are afraid of the anchovies get over it and put them in anyways, I hate touching them but I did it and it was worth it!


  • 1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, sliced
  • 4 anchovy fillets
  • 2 ounces pitted and sliced black olives
  • 1 tablespoon salted capers, rinsed and chopped
  • Pinch crushed red pepper
  • 1 pound spaghetti
  • 1 handful fresh parsley, leaved picked and chopped
  • Kosher salt and freshly ground black pepper, to taste

Bring a large pot of water to a boil.

Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.

To stop the tomatoes from over cooking and to make peeling easier, submerge the hot tomatoes in ice water; drain.
Taste the sauce before seasoning with salt, as the anchovies and the capers play a big role in flavoring the Puttanesca.