Cherry Tomato Puttanesca Recipe
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Trigger / All my dishes 1 year, 10 months ago
This is adapted from my Pasta Puttanesca that I make during peak tomato season in the summer. In the winter I use Grape tomatoes which are sweet and the most flavorful during that time.
Prep:5m Cook:30m Servings:2
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 Trigger |
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Ingredients
- 3 anchovies
- 3 table spoons Extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 2 tablespoons raisins
- 1/4 cup pine nuts
- 2 cloves fresh garlic
- 3 Tablespoons sea salt for the water
- 1 teaspoon sea salt for sauce
- 1/2 cup parsley
- Fresh ground black pepper
- 6 Kalamata Olives
- 1 pint of organic grape tomatoes
- 3 oz of olive brine
- zest from 1/2 Meyer lemon
- Juice from 2 Meyer lemons
- 1 tablespoon of dried Aji Chile pepper
- 1/2 pound Linguine
- 3 ladles full of Pasta water
Directions
- In a sauce pan on medium heat add the olive oil, parsley,and garlic and the pine nuts and cook until garlic is fragrant and nuts start to toast.
- Add the 3 tablespoons of salt to 6 quarts of boiling water.
- Add the Linguine and stir
- in the mean time zest half of the lemon and add it to the sauce
- add the raisins and one anchovy fillet
- When the Linguine is almost done a little less cooked than aldente transfer it with 3 ladles of the pasta water to the sauce pan.
- Stir and continue to cook until Linguine is aldenti.
- Place on to plates top with grated cheese and a few sprigs of parsley and 1 anchovy on top of each dish
- serve at once
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luisascatering 7 months, 2 weeks ago said:
I combined Trigger's recipe with a gluten-free version (the clients I cook for require gluten-free). Here is what i came up with:
1 package brown rice spaghetti, such as Tinkyada Pasta Joy
1 Tablespoons sea salt for the water
3 table spoons Extra virgin olive oil
6 cloves garlic, chopped
1/4 cup pine nuts
1 14-oz. can organic fire roasted diced tomatoes with green chiles (juice included)
1 tablespoon rinsed capers, chopped
1/4 fresh basil leaves, chiffonade
1/2 cup fresh parsley, chopped
2 tablespoons golden raisins
6 kalamata olives, halved
1/2 pint of organic cherry tomatoes, halved
1 generous splash aged balsamic vinegar
hot red pepper flakes, to taste
Sea salt and fresh ground black pepper, to taste
1/2 cup grated Parmesan cheese, to top
trigger 7 months, 2 weeks ago said:
Thank you Luisa for your rendition of one of my favorite recipes.
Your picture looks wonderful thank you for adding that.
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mystic_river1 1 year, 10 months ago said:
Wonderful...made by the 'ladies of the night' in Italy because it was ease, fast and they were tired! gr8t post thank you.
jenniferbyrdez 1 year, 10 months ago said:
Perfect.
lunasea 1 year, 10 months ago said:
This is a great recipe winter adaptation, I agree. I bought some beautiful grape tomatoes and it was delicious. Thanks so much for sharing! =)
conner909 1 year, 9 months ago said:
Recipe looks delicious...intrigued by the olive brine and wonder how capers wold be in place of the raisins, since the sweetness of the raisins would balance the brine...just thinking out loud.
minitindel 1 year, 7 months ago said:
Wow mike you took great pictures too thank you
vicschick 1 year, 6 months ago said:
This sounds wonderful BUT...I would probably leave out the raisins...IM a bit scared of raisins in food...my dad wants to put these in all my baked recipes lol...I SORTA despise them now =0/
tnjazmyn 1 year, 6 months ago said:
Very intriguing! Can't wait to try this one!
pinkpasta 1 year, 3 months ago said:
Put 'em up, Michael! High 5's for you once again!!
Debbie~
conner909 1 year, 3 months ago said:
This looks soooo good to me! My kind of sauce, made with fresh tomatoes I might be tempted to add a splash of white wine (not red)! Your pix are so colorful.
conner909 1 year, 3 months ago said:
Good grief, I just looked up and realized I have already commented on this recipe...I'm losing it!
luisascatering 7 months, 4 weeks ago said:
I will be making this recipe the week of 4/20 for a couple that are my mostly vegetarian clients (I will have to leave out the little fishies!). They require gluten-free so I will use brown rice linguine. I'll let you know how it comes out :-)
luisascatering 7 months, 2 weeks ago said:
I added the photo of my adaptation of your recipe. I must say this sauce smelled FANTASTIC! it was simple, delicious... and spicy!
I'll note in alterations where I slightly deviated :-)
p.s. the addition of raisins is brilliant (reminds me of Catalonia!) It's nice to get a burst of sweetness in contrast to the sharpness of the tomatoes
otterpond 7 months, 2 weeks ago said:
Just wonderful. My tummy is growling just reading about it.