Puttanesca
It's here, isn't it? Christmastime, I mean. I'm not one of those people that gripes, "It just gets earlier every year!" I know the premature lights are usually erected to get us buying more, but I've decided not to care. Until today, it's been abysmally dark and wet, so putting up more lights makes a lot of practical sense. It's either that or we all succumb to Seasonal Affective Disorder. That's a real problem in the Northwest--means we have to stick together, check on one another, and keep the lights in the kitchen on.
Phyllis, my mother-in-law, called last night to make sure we were okay. She had been watching news of the manhunt on T.V. Turns out, the guy that killed four cops was caught in my neighborhood early this morning. There is an absolute firestorm of rage, anger, and fear going on the Seattle area right now, and a lot of folks asking, "What's wrong with this world?" This violence is real, the pain of these officers' families is real. But I still think part of the problem is that we aren't telling the stories of peace and reconciliation that are out there, the stories of healing and recovery. I have no interest in pretending bad things don't happen. They do--we all carry the pain of them around all the time. But it's also true that stories of peace don't sell well. Even these last couple days, I've checked the news far more obsessively than if a peace accord was about to signed or a treaty to slow global warming might be reached. Maybe it's that recovery is usually so slow and violence so quick. We don't have the attention span to wait around for the good stuff. Where do you get your good news? Any favorite magazines or websites? Seems like we should share those with one another in this season of lights.
And we should share this with one another--this tangy tangle of noodles, olives, anchovies, tomatoes. (Notice again my warped ability to link anything to food. You'll forgive me, I hope.) When the days start getting shorter, I have an unstoppable impulse to make puttanesca. Every ingredient is something that's almost always in my pantry. So I don't have to go to the store or put this on a menu plan--it's always there, like the most attentive and reliable friend. The kids, of course, pick out the olives and capers, but there's plenty in the tomato-infused olive oil for them to slurp.
I've had versions that are basically marinara sauce with some olives thrown in. Not so this version--or, if I'm snotty about it--the real kind. Real puttanesca should be an olive oil-based sauce. More olive oil than tomatoes. Clearly, not for the diet-conscious. But, #!*!. So deliciously, crazily comforting.
I don't know what's wrong with the world, either. I have theories and guesses, but lately, none of them help much. I do know that there are millions and millions of things RIGHT with the world, though, and I hope you can catch a glimpse of them while you're standing in line at Home Depot, arms full of Christmas tree lights.
Pasta Puttanesca
If you're a vegetarian or an anchovy-avoider, you can certainly leave them out. I love the depth and richness they add, though. And I only use spaghetti when I make puttanesca. Other pasta shapes just don't hold the oily bits as well.
1 medium onion, finely diced
4 or 5 cloves garlic, minced
1/4 c. capers, drained
1 1/2 c. pitted Kalamata olives, some coarsely chopped and some left whole
4 or 5 flat, olive oil-paced anchovy fillets, finely chopped
3/4 c. best quality olive oil
2 15 oz. cans diced tomatoes with juice
1 Tb. tomato paste
salt and freshly ground pepper
red pepper flakes
1 lb. spaghetti
grated parmesan and finely chopped parsley for garnish
In a large skillet, heat 1/4 c. of the olive oil. Add onion and garlic and saute until soft, about 10 minutes. Add capers, olives, and anchovies and the rest of the olive oil, and saute another 10 minutes, stirring frequently.
Add diced tomatoes with juice, tomato paste, salt and pepper to taste, and red pepper flakes, and simmer until flavors are melded and sauce has begun to darken, about 25 minutes. You might even want to add a little more olive oil before serving (yikes!).
Cook spaghetti in a large, salted pot of water until al dente. Drain, return to stockpot, and add all of the sauce, mixing well. Immediately serve in pasta bowls, garnishing with lots of freshly grated parmesan and finely chopped parsley.
December 1, 2009
Reader Comments (17)
Your site is certainly a place I go for good news. Or at least to feel that there is good news out there. Or at least that there is someone who cares about good news and good food. I could bowls full of that (anchovy-less) pasta goodness.
I think I learned that Puttanesca refers to spicy, prostitute-like, in Italian; something like that. I kind of like that, for some perverse reason.
I get my good news from what I see people in our church, like you, doing! I also get it from listening to KBCS, 91.3 fm, and from reading Yes! magazine and Ode magazine. It helps to stay in touch with people who are carriers and do-ers, doesn't it? There is a real knack in continuing to focus on the Good Stuff, despite the pain and tragedy.
I enjoy pasta alot. Thanks for sharing this recipe. I like my Puttanesca spicy.
Here are a couple of sites to peruse when you could use a little lift.........though I agree with Dana - YOUR site gives me hope. Just knowing there are compassionate people like yourself out there :) Thank you for your insight.
www.happynews.com
http://reasonstobehopeful.blogspot.com/
BTW - I love your photos - and your kids are beautiful!
Laura (Tway's daughter)
Sarah, I have to say that one thing I appreciate about your blog (or appreciate about you) is although it's a food blog, it's not. I'm glad it's more holistic. Thanks!
Maybe someday I'll take pictures as fabulous as yours...
Hey Sarah - funny I fixed Puttanesca last night too. I use an entire tube of anchovy paste in mine -mmm.
Last night we had a side of broccoli loaded with olives and capers - broccoli puttanesca? As far as good news goes, I just have to take a sabbatical from online news and NPR sometimes. It can get to be too much, too distracting from the immediacy of the world around me. Or sometimes I'll just watch The Daily Show on Hulu and get a laugh out of it all.
Wow, the picture of the puttanesca is killing me!! I read your post quickly before dinner last night; and while almost tasting your puttanesca, sat down to "Little Dab Night." "Little Dab Night" is a term my mother-in-law used when all leftovers were put on the table. Hence, a little dab of this, a little dab of that--creating a meal with nothing going to waste! Actually I look forward to "Little Dab Night" as dinner, in its varied state, is on the table quickly; and it's kind of fun. Not so bad either! As for good news, I strive to find it at every opportunity. I take solace in the quote from Anne Frank, who said, "I still believe people are basically good."
Thank you for doing your part, Sarah, by sharing good will, good humor, good food, heartwarming pictures of your children! Enjoy this day!
Such a classic dish... and yours looks fabulous.
I thought about it for a bit & you know what I realized? I come to your site to be uplifted. Maybe it's not breaking news, but there's humor and insights and essays and your take on the world always makes me feel good.
i agree - i go to your blog to be uplifted as well. :) there are certainly times to hold the tension of the pain in this world - to not run away and not avoid. but there are certainly times to take a break and remind ourselves of the powerful goodness and beauty that surrounds us. i often find myself looking at your blog and others, like, www.smittenkitchen.com, where she posts daily pictures of her adorable little baby along side her food. its hilarious and reminds me to play!
i have also made your cranberry/ginger granola several times since you posted the recipe and have made a point to distribute it to people i know need a little boost. that seems to keep me somewhat positive and mindful of the possibilities of hope. thank you for taking such care to write your posts with openness and sincerity - its redeeming and fun to peek at during my breaks at work!
i, too, have started giving away more of my food when i make it...especially useful for the baked goods...better someone else's hips than mine. :) your puttanesca looks so saucy - both definitions. i love the sojourner website's daily verse & voice. (www.sojo.net - go to sojomail and sign up for daily email delivery) it is always a good reminder to keep looking for, and being, the peace in the world.
One more thought...I as a dreamer/idealist find it hard as well living in a world where violence & hopelessness seem to abound. However, my realist husband shared years ago in our small group (as some of us idealist were struggling with the feeling of all the hurt in the world and we can't fix it all) about how he could only imagine how much harder global news is on people like us. And how, prior to knowing the suffering of the whole world, maybe people were more able to focus on the hurt only 20 miles down the road.
I know it doesn't solve it or make it better, but it gives me more clear perspective, when I find myself wanting to save everyone. I'm not an escapist, but I really don't watch the news much at all. I guess for me, at this current time in life, my part is knowing & caring for my neighbors, family, & friends (along with two little ones who need my guidance).
Uplifting, yes that is the essence of this blog and of you and of your family and your many friends. I appreciate seeing your community, Sarah, and being hooked into some part of it both with you in those precious times I get to spend time with you and by reading this blog about food, a subject that I have so much more appreciation for in the reading of over these last few months.
Thanks.
Just the fact that the http://www.goodnewsnetwork.org/" rel="nofollow">Good News Network site exists makes me feel better about the world.
I bought some anchovies a while ago, thinking they would come in handy somehow -- aha, of course, puttanesca!
One of my happy webpages is a blog called Color Me Katie. It's written by a spunky Brooklynite photographer with a fun boyfriend and adorable cat named Moo (because he looks like a cow). She posts beautiful photos of her crazy adventures and has this amazing, creative life that I aspire to have!
http://colormekatie.blogspot.com/
This is a cute example of her imagination:
http://colormekatie.blogspot.com/2009/10/silly-sunday.html
Sarah, you are amazing! I am forever grateful that Bethany gave us a link to your blog! The Puttanesca was so good, so flavorful, so perfect for a winter evening. We all loved it! I have never cooked with anchovies before, but I probably will again. Thanks for your great recipes and your insightful comments about life!