Pasta la Puttanesca a la Melissa
Why I Love This Recipe
My take on the classic Streetwalker's pasta dish, because I like "to mix things up", I'm told. My version adds radicchio & baby spinach, which happen to be available in a handy, prepackaged combo bag nowadays in the produce section of most grocer's (any brand is suitable- whatever looks freshest). I DO recommend Muir Glen fire-roasted tomatoes for this recipe because they are way better than not-fire-roasted tomatoes in it. And I would also suggest using hi-qual olives AND anchovies in OIL, as the oil they come in adds another layer of richness to be absorbed by the pasta and greens. I personally like this made with penne, but you toss it with whatever YOU prefer!
Ingredients You'll Need
2 tblsp extra-virgin olive oil
1 med onion, chopped
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets in oil
1 /2 tsp crushed red pepper flakes
20 or so oil-cured black olives, pitted and coarsely chopped
3 tblsp capers
1 (32oz) can crushed tomatoes
sea salt & black pepper to taste
1/4 c flat leaf parsley, chopped
1 (4 to 6oz) bag fresh baby spinach & radicchio salad mix
1 lb pasta cooked to al dente
Grated Parmigiano cheese
Directions
Heat a large skillet over medium heat and add oil, onion, garlic, anchovies and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add olives, capers, tomatoes, salt & pepper, parsley and spinach & radicchio. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta, garnish with plenty of cheese and serve.
