brown rice spaghetti alla puttanesca

prep time:  tbd
cook time:  tbd
servings:  4

1 pound brown rice spaghetti
2 14-ounce cans plum tomatoes
4 anchovies - chopped
3 cloves garlic - minced
1 teaspoon capers
1 large pinch red chili flakes
olive oil
parsley - chopped

1.  bring a large pot of water to a rolling boil and salt generously.  drop in the spaghetti and stir throughout to keep from sticking.  meanwhile, coat a large frying pan with olive oil (about 2 tablespoons) and add the garlic and red chlli flakes.  cook until soft and fragrant, about a minute and then add the anchovies and stir until they start to melt.  add the capers, crushing them gently with the back of a wooden spoon.  add the canned tomatoes and bring the heat down to a low simmer.  cook for about 20 minutes.

2.  when pasta is al dente, reserve 1/2 cup of the pasta water and drain.  add the water to the puttanesca along with the spaghetti.  garnish with parmesan and parsley.

- goop, october 2013

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