August 12, 2008

A Simple Summer Supper

Inexpensive, quick to put together, colorful to serve, nutritious to eat, this puttanesca has it all. When my daughter first gave me this recipe it actually looked...well, kinda' boring. In its orginal form, it's delicious, with the extras I added, downright delectable.

A puttanesca is an olive-oil-based pasta sauce. The very name has a colorful history (look it up!), and there are many, many variations on the basics. Some recipes call for anchovies, others suggest adding a variety of veggies. Let me give you the original simple recipe, then my additions, and THEN, you add what you'd like.

Simple puttanesca

1 c chopped or finely cut parsley
1 c sliced scallions ( I often use chives or green onion tops)
1/2 c olive oil
2 TBSP drained capers (in brine)
2 TBSP caper brine

Mix and add to a big bowl of freshly cooked spaghetti or other pasta. I added chopped fresh tomatoes, black olives, and garlic. Another time I'm going to try it with some grated asiago cheese or maybe even shrimp. Serve with a nice red wine, chunks of French bread... ahhh, good stuff.

This is served at room temp, keeps well in the refrigerator and makes a wonderful lunch.

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