Ok… so I fianlly cooked the Spaghetti Puttanesca recipe the other night, sans anchovies (funny thing… I feel like a major dumbass… bought sardines instead… wasn’t paying close enough attention or just thought I was supposed to be buying sardines for some reason… never noticed until I opened the can to reveal something that was not anchovies… oh well). This stuff tastes better than it smells. While cooking I was seriously thinking I was going to be eating cereal as all the spaghetti was going to be in the trash.
It tasted good though. A little salty, but that was my fault for not tasting before adding the salt that I did. With the kalamata olives and the capers there may have been plenty of brine already there. I am sure that I added more olives than it called for (didn’t measure) because I like them.
I think I will make this again soon, this time adding in the anchovies and checking the salt, as well as chopping the garlic and olives beforehand. Also found out that when you break up the tomatos it is best to empty the juice into the pan first and then break the tomatos with your hand while they are still inside the can. If you don’t they squirt everywhere (just like any other piece of fruit that you can sqeeze and break apart in your hands).
I noticed that the link to the recipe was dead – so here it is:
Spaghetti Puttanesca
1 pound spaghetti
Coarse salt and ground pepper
1 tablespoon olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
6 rinsed anchovies (optional)
1 can (28 ounces) whole tomatoes and their juice
2 tablespoons capers
1/2 cup chopped pitted kalamata olives
1. Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
3. Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.
Per serving: 365 calories; 6.8 grams fat; 11 grams protein; 64.6 grams carbohydrates; 3.2 grams fiber