Hello! Welcome to the new (and improved) Dancing Veggies! This site is still a work in progress but everything should be in working order. I’ve been debating this move for the past few months and this past week Joe decided to help with my decision by registering my domain. Eventually there will be another section in addition to the standard Dancing Veggies which will focus on my cupcake/baking experiments but that’s probably still a few weeks out. In the meantime I have a bunch of new recipes that I have been working on to celebrate my new webpage. Most of these recipes are ones that I have been working on since college while a few of them are new collections inspired by some trips I have made over the last year. This recipe is one of the later, and comes from a trip I went on with Joe (and his family) to Lake Placid. While I had most certainly heard of Pasta Puttanesca I had never had it before, primarily relating to my fear of anchovies. However when the person sitting next to me ordered it and I saw how delicious the dish looked (and how amazing it smelled!) I decided I needed to get over this issue. I started by buying the Wegmans brand of the sauce before branching out to other brands, trying to figure out what I did (capers!) and didn’t (artichokes) like. Then it was time to start cooking as this is what I found works best for me.
Ingredients (serves 4-6)
- 1 tbsp EVOO
- 4 cloves garlic, minced
- 4 oz tin flat fillet anchoves, diced
- 2 tbsp capers
- 6 roma tomatoes, diced (divided)
- 1/2 cup black olives, minced
- 1/4 cup freshly grated Parmesan Cheese
- 1 lb linguini noodles
- Cook the pasta according to the directions on the box, omitting the addition of salt. Drain and return to pan.
- Meanwhile heat the olive oil in a large skillet over medium heat, then add the garlic and saute until golden.
- Add the anchovies and half of the tomatoes. Cook 3 minutes, or until the anchovies are soft.
- Add the capers and remaining tomatoes and bring the dish to a simmer. Stir frequently to break up the tomatoes, cooking for 10 minutes. Add the olives and cook for an additional 5 minutes. Season to taste with pepper and red chili flakes
- Pour the sauce over the noodles and toss well before topping with the freshly grated cheese.
This dish taste just as amazing the next day but you might need to add a little water in order to cut the salt. This is one dish where the salt shaker does not need to make an appearance on the table! However some nice crusty Italian Bread would be a welcome addition to help soak up any extra sauce 😀