Valerie’s Puttanesca

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Aug. 11, 2011

With the remaining weeks of the summer season passing quickly, people would much rather spend their time outdoors than in the kitchen. Valerie Iezzi’s Puttanesca provides a tasty and fast solution to the hunger-driven dilemma. 

The resident of the 1500 block of South Juniper Street boasts that her seasonal meal option will leave plenty of time to enjoy the rest of those hazy August afternoons. She notes that it’s a great dish to bring to a barbecue.

Ingredients: 

1 pound of whole wheat linguini fini 
1 pint of grape tomatoes, halved 
3 garlic cloves, finely chopped 
9 large basil leaves, cut in strips 
A few sprigs of parsley, chopped 
3/4 to 1 cup of extra-virgin olive oil 
1/2 cup of black olives, pitted and sliced 
Salt and pepper, to taste 
Grated Romano cheese, to taste 

Directions: 

Mix the tomatoes, garlic, 6 of the basil leaves, parsley, oil, olives, salt and pepper in a bowl. Let sit covered at room temperature for at least one hour. 

Boil the water and cook the pasta, according to package directions. 

Before draining the pasta, save 1/2 cup of the starchy water from the pot. 

Drain the pasta. 

Put the pasta in a bowl and toss it with the tomato mixture and 1/2 cup of water. Let the mixture sit for 10 minutes. Taste, and adjust seasoning accordingly. 

Sprinkle with the cheese and toss. Garnish with the remaining basil leaves. 

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