Last night’s dinner was a perfectly salty and savory pasta creation thanks to the Puttanesca sauce I replicated from Gwyneth’s latest cookbook, My Father’s Daughter, which as you can tell I am clearly obsessed with! I love this sauce because it can be made so quickly & has such great flavour – really good! Really!
I have heart-shaped post it notes all over the cookbook! I love it that much 😉
The Star Ingredients: Olive Oil Packed Spanish Anchovies (They add such amazing flavour & depth to the dish! Don’t be afraid to use them!) & Niçoise Olives
♥ RECIPE (Adapted from My Father’s Daughter Cookbook)
3/4 Pound (3/4 box) Whole Wheat Penne
2 Tbsps EVOO
2 Cloves Garlic, Peeled & Thinly Sliced
Pinch Red Chile Flakes
5 Olive-Oil Packed Spanish Anchovies
1/3 Cup Pitted Niçoise Olives
1 Heaping Tbsp Capers (Optional- I didn’t add them!)
2 cups Marinara Sauce
1/2 Tsp Freshly Ground Black Pepper
1/4 Cup Torn Fresh Parsley, For Garnish
Cook pasta in a large pot of boiling & salted water. Meanwhile, put EVOO in a medium skillet over medium heat & add garlic & chile flakes. Cook for about 1 minute, adjusting heat if necessary to avoid burning the garlic. Add anchovies & stir for another minute, or until they begin to break down. Add olives & capers (if using), crushing the olives gently with a wooden spoon & cook for 1 minute, or until quite fragrant – it should smell divine! Stir in the marinara sauce & black pepper. Turn heat to high, bring to a boil, and then reduce heat to medium & let it bubble for about 10 minutes, or until quite thickened.
When pasta is done, drain & reserve a few Tbsps of pasta cooking water. Add pasta to skillet with the sauce & stir to coat, adding a bit of pasta water if necessary to get the sauce to the right consistency (it shouldn’t be too thick, but also not too soupy). Scatter parsley over the pasta & add a bit more fresh black pepper & serve! Enjoy!