Saturday, August 13, 2011

Puttanesca - yum!!

My husband and I joined a wonderful CSA in Philadelphia this year. Our CSA is unique in the fact that farm is located on the grounds of a High School right down the street from our house in the city. If you are not familiar with the concept, CSA stands for Community Supported Agriculture. Our CSA is run by Weavers Way Co-op and the students of Saul High School which centers learning on the Agricultural Sciences. Every week we get a share of the freshest organic, locally grown vegetables.
This week we received cucumbers, basil, arugula, eggplant, squash & a boat load of TOMATOES!

With all of the tomatoes we received this week I decided to make a home made pasta sauce. As I started sauteing the garlic, I noticed that I had most of the ingredients on hand to make a Puttanesca Sauce. It tasted so savory & delicious, I thought that sharing the recipe would be good due to the abundance of tomatoes out there in peoples gardens right now.

Here is what you will need ::
Tomatoes {!!}
Olive oil
Basil & oregano
S & P
Red pepper flakes (adds the heat)
Kalamata Olives
& Parmesan cheese
and anchovies (which I did not have on hand, they are optional)

First, I sauteed the garlic and onion in olive oil.
then, I added the tomatoes that were cut in to chunks..
Next add the spices and capers.
Let it all simmer up.
After simmering I add the kalamata olives {I like them to keep their true flavor}.
Spoon onto your favorite pasta ......
Sprinkle with Parmesan cheese and Enjoy.

In keeping with the way I like to creatively cook.....just use as much or as little of each ingredient as you like. Spice it up according to how you and your family will enjoy it. Add or delete any of the ingredients.....Make it your own!

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