Thursday, October 8, 2009

Two End-of-the-Summer Pastas


¾ cup freshly grated Parmesan plus more to grate at the table
Note: If you need to grate your Parmesan, do it first in the food processor before proceeding with the rest of the recipe.
4 packed cups fresh basil leaves
2 large garlic cloves, peeled and coarsely chopped
½ cup pine nuts (you can substitute slivered almonds)
2 tablespoons melted butter
1/3 cup olive oil
Salt to taste

1. Combine the cheese, basil, garlic, and nuts in a food processor and process until the mixture is well combined.
2. Add the melted butter with the motor running and up to 1/3 cup olive oil. You can also add a small amount of water if the pesto is too thick. It should drape nicely over a mound of pasta without being runny. Add salt to taste.
3. Serve with hot drained pasta. You can pass more cheese at the table.

4-6 servings
Adapted from Mollie Katzen’s Moosewood Cookbook

Puttanesca Sauce

1 can (2 ounces) anchovy fillets, undrained
12 garlic cloves, pressed
2 cans (28 ounces each) plum tomatoes
4 pounds fresh tomatoes, peeled, seeded saving the juice
I place a sieve over a small bowl and seed the tomatoes into the sieve, allowing the juice to dribble through to the bowl. I stir the seeds to get as much liquid as I can into the bowl.
There is no need to be this obsessive.
¼ cup sun dried tomatoes, chopped
1/3 cup capers, drained
1 cup pitted Kalamata olives, coarsely chopped
1 cup dry red wine
Crushed red pepper flakes to taste
½ teaspoon sugar
2 tablespoons fresh sage, chopped
¼ cup balsamic or red wine vinegar

1. Place the anchovies and the garlic in a heavy large sauce pan or sauté pan. Mash thoroughly into a paste over low heat. Use a knife and fork to cut into pieces if necessary.
2. Add the tomatoes, capers and olives; stir over medium high heat.
3. Add the remaining ingredients and bring to a boil; reduce the heat to medium low and simmer, uncovered, for 1 hour. With fresh tomatoes and their juice, it might take two hours depending on their juiciness. The sauce should be nice and thick.
4. Taste and adjust the seasonings. Serve over thin spaghetti. Traditionally this dish is served without cheese, but who’s stopping you if you want it.

Note: You probably won’t need salt because of the saltiness of the anchovies, capers and olives. But taste to make sure.

6 servings
Adapted from Julee Rosso’s Great Good Food

1 comment:

Ben said...

One of my favorite tips for making pesto: if you are going to freeze some then put an extra clove or two of garlic in there. That will keep it extra zesty when you pull it out of the freezer on a cold day for a summer pick me up.