Summer Puttanesca
Method:
Bring a large pot of well-salted water to a boil. Heat the olive oil in a large saucepan over medium heat. Add the minced shallot, sliced garlic and anchovies and cook, stirring, until the shallot is tender, about 4 minutes. Add the oregano, capers, smashed olives and chili flakes and sauté for 2 minutes until fragrant. Add the lemon zest and juice and the white wine, scraping up the browned bits. Season lightly with salt and pepper, bring to a simmer and reduce the wine by about a third. Add the cherry tomatoes, bring to a simmer, cover ajar and cook 5 minutes. Gently crush the tomatoes with a wooden spoon, then cover on low heat. Cook the pasta until al dente, about 10 minutes. Reserve 1 cup pasta water and drain. Toss the pasta in the sauce, adding pasta water bit by bit until glossy. Stir in the butter, parmesan and basil and serve immediately.
Ingredients:
- olive oil 2 (tbsp)
- shallot 1 (pieces)
- garlic 5 (cloves)
- anchovies 3 (pieces)
- dried oregano 1 (tsp)
- capers 1 (tbsp)
- kalamate olives 0.67 (cups)
- chili flakes 0.5 (tsp)
- lemon 1 (pieces)
- white wine 240 (ml)
- cherry tomato 2.5 (cups)
- pasta 340 (g)
- butter 3 (tbsp)
- parmesan cheese 0.33 (cups)
- fresh basil 1 (cups)
