Easy Food Processor Puttanesca Sauce
When the world is grey and frozen over, it’s time to open those bright jars of fresh tomatoes that you (or a friend) put up last summer and whip up some puttanesca.
This quick version uses the food processor to chop the tomatoes, olives and anchovies. Don’t fuss; you don’t even need to measure your ingredients precisely. But DO make sure to make lots, because it gets gobbled quickly. So this recipe makes a large batch for 2-4 dinners, depending on how many you serve. So freeze those leftovers for that last minute weeknight supper. Or to dunk crisp (or even stale) baguettes into the hot sauce. (That’s additive!)
Makes 2-1/2 quarts
No Tomatoes on hand?
Fear not. Those new to the blog should know that I’m not a fundamentalist. So use canned tomatoes if your plants got summer blight, as mine did, you never got around to canning, or you simply don’t garden.
Serve over pasta or polenta, using locally ground corn meal, if you can find it. Or, sauce fish or chicken.
4 oz anchovies, well drained and rinsed
A little milk
1/3 cup olive oil
9 garlic cloves, sliced
3 quarts drained and well chopped fresh tomatoes*
1/4 cup capers
1 cup of coarsely chopped kalamata olives
1 teaspoon hot chili pepper flakes, to to taste
1-Soak anchovies in a little milk.
2-Heat garlic over low heat in the olive oil. Stir a few times, just until fragrant. (Do not burn or brown.)
3-Immediately add the tomatoes, along with the capers, olives and hot chili pepper flakes. Drain, rinse, chop and add the anchovies.
4-Simmer over a low heat for 15 minutes or so.
5-Serve using the serving suggestions above. (It’s even better after sitting for an hour or overnight.)
*That’s 3 quarts after you drain and chop them. Oh, be sure to save the juice for Bloody Mary’s!
To Change the Earth we must Change What We Eat! (Link)
I usually don’t focus on the ugly side of our food system, but this is a good piece to show your friends, who have basic questions about GMOs. I’m especially upset, although hardly surprised, that the current administration is lockstep with Monsanto. (Link)
Cheese please. A look at Old Chatham Sheepherding Company from the wonderful Berkshire Food Journal. (Link)
Outside a crazy, everything-carved-you-can-imagine, store in Patzuaro, Mexico.
As you can see from the recipe above, I’m back in New England once more.