Pasta
Puttanesca
Adapted from a recipe by Chef Michael Chiarello of NapaStyle
1 pound dried pasta
11/2 cups marinara sauce (preferably homemade)
1/4 cup clam juice (preferably unsalted)
2 teaspoons anchovies, chopped and smashed
2 teaspoons salted or canned capers, rinsed and chopped
1/2 cup each kalamata and picholine olives, pitted and
quartered
1/2 cup peeled, seeded and diced tomatoes (if fresh tomatoes
are not available, increase the marinara sauce to 2 cups)
1 tablespoon fresh oregano, finely chopped, or 11/2 teaspoons
dried oregano
2 tablespoons Italian parsley, finely chopped (optional)
11/2 teaspoons red wine vinegar
11/2 teaspoons Pepperoncino Piccante Chili "Paste," (optional)
2 tablespoons extra virgin olive oil
Pitting olives:
To remove pits from most olives, either use a cherry-olive
pitter or place them between towels on a work surface and tap
them gently with the side of a chef's knife or cleaver. You
can also lightly "roll" the olives with a rolling pin to
loosen the pits.
Cook pasta in a large pot of boiling, salted water until firm
to the bite.
While the pasta is cooking, whisk the marinara sauce and clam
juice together. Add the remaining ingredients. Check and
adjust the seasoning.
Toss sauce and drained hot pasta in the pan. The sauce is also
good over grilled fish or on bruschetta.
Makes 21/2 to 3 cups of sauce. Serves 4
From Carole Kotkin of
The Wine News
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