Pasta Puttanesca

Photo: Randy Mayor; Styling: Jan Gautro
"This spicy dish has bold flavors using items from my pantry. I learned this trick for pitting olives: Place the back of your hand on the flat side of the knife against the olive, then give it a hard press to lightly smash it." —Nicolette Manescalchi, Minneapolis

Yield:

8 servings

Recipe from

Nutritional Information

Calories 322
Caloriesfromfat 16 %
Fat 5.9 g
Satfat 1.4 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 11.9 g
Carbohydrate 52.1 g
Fiber 3.8 g
Cholesterol 6 mg
Iron 2.4 mg
Sodium 595 mg
Calcium 116 mg

Ingredients

1 teaspoon extra-virgin olive oil
3 canned anchovy fillets, chopped (about 1/4 ounce)
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/3 cup vodka
1/2 cup chopped pitted kalamata olives
1 (28-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can diced tomatoes, drained
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

1. Heat oil in a large saucepan over medium heat. Add anchovies to pan; cook 1 minute. Add garlic; cook 30 seconds. Add red pepper; cook 30 seconds. Add vodka; cook 1 minute. Add olives, crushed tomatoes, and diced tomatoes to the pan; bring to a boil. Reduce heat, and stir in 1/4 cup Parmesan cheese, salt, and black pepper.

2. Combine tomato mixture and pasta in a large bowl; toss well. Arrange about 1 1/4 cups pasta mixture on each of 8 plates; sprinkle each serving with 2 teaspoons cheese.

Note:

Nicolette Manescalchi, Minneapolis, Minnesota,

December 2008