Strong summer sauce

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Jorf
Jorf Member Posts: 498
edited June 2014 in Recipe Swap for Healthy Living
Boy, you gotta stay on top of this site to find the new forums!

Here's a recipe made for this season - it'll be tonight's dinner. (I think we got it from a book somewhere but have changed it to suit ourselves as I hope you will.)

Some tomatoes (obviously amounts are relative to how much you want! ) - officially you're supposed to peel them and take out the seeds and chop up the rest but we just cut them up to, oh 1/2" size.

Add them to a bowl that already has some (I probably use about 2-3 tablespoons) good olive oil, some crushed garlic, an inch or so of anchovy paste, some red pepper flakes, and some capers and cut up kalamata olives (I usually cut the medium sized ones into about 3 pieces - more if I forget and buy the ones with pits!)

Stir up the tomatoes into the oil/savory mixture. Smell.

Tear up some basil leaves and toss those in. Inhale.

Boil up some pasta - should be chunky pasta of some sort (chunky pastas with chunky sauces). Drain and toss into the raw sauce. It's fun to have some fresh mozzarella in the sauce too if you like it because it melts with the pasta heat and it gets all stretchy.

We add toasted almond slices to the top.

And see my post in the moving beyond section about drinking for the cure to see what to serve with this.

BTW, if you can make this a few hours ahead of time (I should do it now for tonight!) it gets better and better. Make extra because it's even better the next day as the pasta soaks up all the yummy flavors. (Even my DH that doesn't like leftovers eats this the next day - he'll be happy to take it for lunch tomorrow.)

Enjoy!
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Comments

  • saluki
    saluki Member Posts: 2,287
    edited July 2007
    Sounds like Spaghetti Puttanesca but I would never have thought
    of not heating the ingredients.

    Maybe, you don't have to if you use the anchovy paste instead of canned anchovies?

    One less pot----I'm all for that! Like the addition of toasted
    almonds instead of pine nuts---sounds nice.

    Thanks---I'm going to try it.
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  • saluki
    saluki Member Posts: 2,287
    edited July 2007

    Julie---If your husband likes sauteed shrimp deglazed with white wine it makes a yummy addition to the dish.

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  • figsgirls
    figsgirls Member Posts: 253
    edited July 2007
    This recipe sounds delicious. I'll be trying it for sure. And I love your instructions with the basil, to "inhale". I love the smell of basil!

    Donna
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  • 2curvy
    2curvy Member Posts: 183
    edited August 2007

    I make a version of this all summer long with tomatoes from the garden. I add green onions and a tablespoon or less of vinegar, either white wine or balsamic. I also add feta cheese rather than mozzarella, because I like the sharpness of feta. Thank you for posting!

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  • Jorf
    Jorf Member Posts: 498
    edited August 2007

    Mm. I'll have to try the feta - we have more access to that than good fresh mozz.

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  • biondi
    biondi Member Posts: 223
    edited August 2007

    THANKS JORF, SOUNDS LIKE A TERIFFIC SAUCE..IN TRYING TO KEEP WITH MY RAW FOOD DIET, I AM GOING TO USE MY SPIRAL SLICER(SALADACCO) AND MAKE SOME DELICATE ANGEL HAIR PASTA, BUT WITH A ZUCCHINI AND A YELLOW SQUASH. QUICK, EASY, NO COOKING, YUMMO! ORGANIC, OF COURSE..

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