Sunday, November 27, 2016


This recipe is a version of my Spaghetti alla Puttanesca but made with cherry tomatoes instead of crushed canned tomatoes. It comes together in less than 30 minutes, making it ideal for a weeknight dinner. 

Lee's Kitchen Tips:
I chop up the shallot or onion, garlic, anchovies, basil, black olives, and cherry tomatoes and place in piles on a pizza pan or individual small bowls. Then you just add to the skillet, when needed.

½ lb (250 g) spaghetti
1 T (15 ml) extra-light olive oil or grape seed oil
1 large shallot or ½ small onion, diced
2 cloves garlic, minced
3 to 4 anchovies, diced
2 T (30 ml) minced basil
½ cup (125 ml) pitted and chopped Italian black olives, such as Cerignola
2 T (30 ml) capers, drained
½ t (2 ml) red pepper flakes 
¼ cup (60 ml) dry white wine
1 cup (250 ml) cherry tomatoes, cut in half
Sea salt and freshly ground black pepper
Extra-virgin olive oil, for finishing
2 T (30 ml) minced parsley, for garnish

Bring a large pot of salted water to a boil, add the spaghetti and cook 7 to 8 minutes,
until al dente. Drain the spaghetti, but save ½ to ¾ cup (125 to 175 ml) of the pasta water.

In a large skillet, heat the oil and sauté the shallot or onion for a couple of minutes. 
Add the garlic and anchovies and cook another 2 minutes.
Add the basil, olives, capers, red pepper flakes, and wine. Cook another minute.
Add the tomatoes and cook another minute.
Season to taste with salt and pepper.
Add the drained spaghetti and pasta water and heat through for another minute or two.
Divide between two heated pasta bowls.

Drizzle with a little extra-virgin olive oil and sprinkle with parsley.
Serve with grated Parmigiano cheese.

Serves 2

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