Pasta Puttanesca

We don't eat a lot of pasta, but lately I've been craving a lighter pasta dish.  Generally, I love marinara and bolognese sauces, but don't really dig putting them on pasta - I'd rather put them over some spaghetti squash.  This time, I felt like pasta, but didn't want one of those heavy sauces, so I did my own version of Puttanesca.  It's mostly traditional, but a little of my own preferences thrown in there.  Came out really delicious.  When I minced together the garlic, anchovies, sun dried tomatoes and olives, it looked like a tapenade of the Gods!  I just wanted to spread it on some garlic toast!  Admittedly, I was spooning some of it onto the tomato halves, sprinkling some basil on top, and munching them that way as I was cutting them in half, heheh.  The dish was really quick and easy to make!

I was reminded the other day that I hadn't used anything from Rancid's new album with one of our recipes.  So here is another Rancid Recipe - the title track, "Honor Is All We Know".  -jen

PASTA PUTTANESCA
Prep Time:  10 minutes
Cook Time: 10-15 mimuntes
Difficulty:  Very easy
Serves:  4-6, depending on serving size

• 6 large garlic cloves
• 6 anchovy filets (I'm inclined to use the whole 2oz can)
  
• 1/4 cup sun dried tomatoes, diced
• 1/2 cup pitted kalamata olives (or green, or black, or D-all of the above)
• 12oz dried pasta (your choice: spaghetti, bow tie, rotini)
• 2 tablespoons olive oil
• 4-5 large scallions, diced (about 1/2 a cup)
• 1/2 teaspoon crushed red pepper flakes 
• 3/4 cup dry white wine (or chicken broth)
• 1 pint grape tomatoes, halved
• 2 tablespoons capers, rinsed
• 1/4 cup pasta water
• juice and zest of 1 lemon
• 1/4 cup basil, chopped or julienned
• 4oz Romano cheese, crumbled

Bring large stock pot of salted water to a boil while preparing the following steps.

Mince together garlic, anchovies, and sun dried tomatoes.  Roughtly chop the kalamata olives right into the minced mix.  Set aside.

Add pasta to boiling water, bring back to a boil, and then turn down to a low boil, cooking 6-8 minutes until al dente (still slightly under-cooked.  Pasta will cook more in skillet.)  Drain and reserve 1/4 cup of pasta water.

Heat oil over medium-high heat in a large, deep skillet.  Saute scallions and red pepper flakes for 1 minute.  Add white wine and simmer for 2-3 minutes, until wine has cooked down by half.  Add grape tomatoes and cook for 2 minutes.  Add the minced garlic, anchovies, sun dried tomatoes, olives and the rinsed capers.  Cook for 2 more minutes or until sauce is reduced and thickened. 

Add pasta to skillet mixture with 1/4 cup pasta water.  Cook another 1-2 minutes (sauce will mostly absorb into pasta).  Remove from heat and toss with lemon juice and zest, basil, (a dash more of wine, if you like,) and crumbled Romano.  Add salt and pepper to taste (careful with the salt since the olives, capers and cheese will add a lot of salt).  Serve immediately while hot, however, it is quite tasty left over cold, straight out of the fridge.