I’m thinking of simple summer fare as I write this today. The hotter temperatures make me long for fresh vegetables, cooked lightly, served chilled or room temperature. I mentioned my recipe for Pasta Puttenesca in the post I featured Wednesday on Summer wines. I’m sharing it with you today! It’s easy to put together and really requires nothing more be served with it other than some crusty bread, if you’d like. I believe in eating small amounts of delicious things. My palate seems to become less eager for complicated recipes and hours of preparation as the weather warms. This is the perfect Summer supper, served at room temperature. You might want to have a bit of Limoncello sorbet with fresh blueberries for dessert, always an option in our home! Let me know if you try this recipe. I think you’ll love it! Note: the Casal Garcia Vinho Verdi wine I featured on Wednesday is the perfect accompaniment to this meal!
Pasta Puttenesca
1 box gluten free linguine (or your pasta of choice as this sauce works well with almost any variety)
1 tablespoon extra virgin olive oil
1 carton assorted cherry tomatoes, washed and halved (I’m finding these more easily in produce markets…I love the colors and the sweetness of these little gems!)
1/2 purple onion, peeled and finely chopped
4 cloves garlic, peeled and minced
1 small tin anchovies, drained and chopped (don’t cringe…these little fish add just the right saltiness to the mix and when chopped squeamish eaters won’t even know they are there!)
2 tablespoons capers, drained
1/2 cup kalamata olives, halved, pits removed
1 teaspoon red pepper flakes
1/4 cup dry red wine
1/4 cup chopped, flat leaf parsley
1/2 cup chopped, fresh basil (mix green and purple when available)
1 cup chopped, organic baby arugula, stems removed (Mr. T hates stems on arugula and spinach….so I carefully break them off….the things we do to please!)
Sea salt and black pepper to taste (Since the anchovies, capers and olives bring saltiness to this dish be careful about adding more salt…always taste before salting!)
Shaved parmagianno regiano cheese
Bring a large pot of water to a boil, adding a teaspoon of salt and a splash of olive oil to the water. Cook the pasta until just tender, al dente, drain, toss with a bit more olive oil and set aside.
Heat the olive oil in a large saute pan. Add the onion and cook until just transparent. Add the minced garlic and tomato halves. Simmer for about five minutes. Add the anchovies, capers, olives, red pepper and wine, stirring well. Add the cooked pasta to the pan then the fresh herbs and arugula. Toss to mix and spoon out onto a serving platter or large pasta bowl. Top with shaved cheese and serve.
There you have it! A simple summer meal that uses fresh local produce…so delicious! Bon Appetit!
4 Responses
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Marisa Franca @ Allourway Says:
The dish looks wonderful. It certainly speaks of summer. You know, when people think of the several dishes served in an Italian meal they think huge portions. I’m like you I like a small taste. I think some restaurant portions are way too big. Have a wonderful sunshiny day in paradise. It’s raining here.
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Melissa Says:
Since you know Italian food so well, Marisa, I really love that you liked the post! Have a wonderful weekend! The island is literally crawling with tourists!
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janice Says:
This was great. All your recipes have a freshness & a zing. Made puttenesca before but not with so many fresh herbs & arugula! Thanks. BTW – surprised you didn’t tell people the origin of the puttenesca sauce!!
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Melissa Says:
LOL…the origins are interesting! I think the version of Puttenesca the “ladies” probably did the more “long cooking” method that yields a richer, more “tomatoey” sauce. I like that in winter, but summer calls for this lighter verson!
