{"id":182841,"date":"2018-09-24T22:17:23","date_gmt":"2018-09-25T02:17:23","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=182841"},"modified":"2018-09-24T22:17:44","modified_gmt":"2018-09-25T02:17:44","slug":"for-sunday-supper-try-something-bold-classic-and-easy","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2018\/09\/24\/for-sunday-supper-try-something-bold-classic-and-easy\/","title":{"rendered":"For Sunday supper, try something bold, classic and easy"},"content":{"rendered":"
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A sprinkle of nutty Parmesan and drizzle of fruity olive oil pulled everything together before serving. (File Photo<\/a>: stu_spivack\/Flickr<\/a>, CC BY-SA 2.0<\/a>)<\/figcaption><\/figure>\n

Puttanesca, a classic Italian sauce made with tomatoes, garlic, anchovies, capers, and olives, offers bold flavour and comes together fairly quickly\u2014perfect for a Sunday supper.<\/p>\n

Cooking the tomato sauce in a skillet and then cooking the pasta directly in the sauce made things even speedier. For a lightly thickened sauce, we used whole peeled tomatoes, pulsed in the food processor, which gave us more consistent results than canned crushed tomatoes.<\/p>\n

Sauteing the anchovies, garlic, and red pepper flakes at the outset provided a rich, savory foundation of flavour; finishing the dish with chopped kalamatas and capers preserved their briny notes and provided the big flavour we were after.<\/p>\n

A sprinkle of nutty Parmesan and drizzle of fruity olive oil pulled everything together before serving. Be sure to simmer the tomatoes gently or the sauce will become too thick.<\/p>\n

SKILLET PASTA PUTTANESCA<\/p>\n

Servings: 4<\/p>\n

Start to finish: 45 minutes<\/p>\n

3 (14.5-ounce) cans whole peeled tomatoes<\/p>\n

3 tablespoons extra-virgin olive oil, plus extra for serving<\/p>\n

6 anchovy fillets, rinsed and minced<\/p>\n

6 garlic cloves, minced<\/p>\n

1\/2 teaspoon red pepper flakes<\/p>\n

Salt and pepper<\/p>\n

2 cups water<\/p>\n

12 ounces thin spaghetti or spaghettini, broken in half<\/p>\n

1\/4 cup pitted kalamata olives, chopped coarse<\/p>\n

1\/4 cup minced fresh parsley<\/p>\n

3 tablespoons capers, rinsed<\/p>\n

Grated Parmesan cheese<\/p>\n

Pulse tomatoes in food processor until coarsely ground and no large pieces remain, about 12 pulses.<\/p>\n

Cook 2 tablespoons oil, anchovies, garlic, and pepper flakes together in 12-inch nonstick skillet over medium-low heat, stirring constantly, until garlic is fragrant, 1 to 2 minutes. Stir in processed tomatoes and 1\/2 teaspoon salt. Simmer gently until tomatoes no longer taste raw, about 10 minutes.<\/p>\n

Stir in water and pasta. Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is tender, 12 to 15 minutes.<\/p>\n

Stir in olives, parsley, capers, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with Parmesan and extra olive oil.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving: 544 calories; 151 calories from fat; 17 g fat ( 2 g saturated; 0 g trans fats); 6 mg cholesterol; 670 mg sodium; 79 g carbohydrate; 8 g fiber; 9 g sugar; 16 g protein.<\/p>\n","protected":false},"excerpt":{"rendered":"

Puttanesca, a classic Italian sauce made with tomatoes, garlic, anchovies, capers, and olives, offers bold flavour and comes together fairly …<\/p>\n","protected":false},"author":44,"featured_media":182847,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-182841","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/182841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=182841"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/182841\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/182847"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=182841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=182841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=182841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}