I am not even going to try and hide it, I am a fan of Rachael Ray. Many have spoken out against her, but even the likes of Anthony Bourdain have turned a new page in acceptance of Rachael. I give her credit for teaching me a lot of what I know about cooking, and for inspiring me to constantly search for new recipes. I will admit that I don't turn to her as much as I used to. I have gotten a touch tired of watching her prep onions... necessary in just about every meal, but oh so dull to watch over and over and over. But once and a while I manage to sneak a few minutes with the Food Network and check out what is new. Rachael was on, whipping up this dish. Puttanesca sauce is a traditional spicy Italian tomato sauce made with anchovies, capers and olives. As Rachael says, "the anchovies just melt away." There is no lingering fishy flavor just increase depth in flavor. One of my favorite things about Rachael's recipes is that they are incredibly manageable. When I do catch her show I find that I can often make a recipe with what I have on hand, or I can pick up a few ingredients at any grocery store and still have dinner ready within the hour. This recipe is no different. Quick, simple and absolutely delicious.
Spaghetti alla Puttanesca adapted from Rachael Ray
1 pound whole wheat spaghetti
3 tablespoons extra-virgin olive oil
6 anchovies fillets from a tin
1 teaspoon red pepper flakes
2 cloves garlic, grated or finely chopped
1 (28-ounce) can of diced or crushed tomatoes
1 cup chicken or seafood stock, or water
Freshly ground black pepper
A few tablespoons caper, drained
A handful pitted kalamata olives
1/2 cup basil leaves, shredded
1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook to al dente. Drain and set aside.
2. Heat extra-virgin olive oil in a large skillet over medium heat, add anchovies and stir into oil until they melt. Add the garlic, turn heat down and saute for a couple minutes.
3. Stir in the tomatoes crushing them up with the back of a wooden spoon. Add your stock or water. Season with a little black pepper, add caper and olives and simmer for a few minutes.
4. Stir the spaghetti into sauce. Top spaghetti with shredded basil.