This pasta dish should be in every cook’s recipe arsenal! It’s super fast, delicious and can be made with basic ingredients that you keep on hand. As you read through the recipe, do not freak out about the anchovies because you can’t even taste them. Anchovies are that secret ingredient in many Italian dishes that adds another layer of flavor without screaming, “Hey, there’s anchovies in this dish.” So now I’m throwing down a challenge to you: DON’T LEAVE OUT THE ANCHOVIES!!!

I substituted penne pasta for the spaghetti, as you can tell from the photo. Also, I used fresh basil instead of parsley. The sauce has a kick from the crushed red pepper so leave it out if you prefer mild foods. Cooked Italian sausage is a great addition if you want to make it more hearty. Serve with a salad and crusty bread and you’ve got an awesome meal in no time!

Spaghetti alla Puttanesca
-recipe from Bon Appétit Magazine

Makes 4 servings.
 
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese
 
Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

Tags: anchovies, capers, garlic, olive oil, olives, Pasta, puttanesca, Quick Cooking, spaghetti, tomatoes

Not only is this appetizer beautiful but it’s incredibly simple. It takes about 5 minutes to make but needs to marinate for at least 24 hours for best flavor. I didn’t have coriander seeds so I substituted whole peppercorns. Sometimes I add a splash of red wine vinegar to the marinade to add a little acidity. I like to warm the olive mixture for about 30 seconds in the microwave before serving to really bring out all the flavors. Serve with baguette slices to sop up the delicious marinade.

Herb-Marinated Olives
- recipe courtesy Emeril Lagasse – www.foodnetwork.com

Don’t discard the remaining olive oil after the olives are gone — it is delicious served as a dipping oil for crusty French bread or drizzled over pasta or grilled vegetables.

1 pound assorted olives, such as Kalamata, Cerignola, Greek, Gaeta or Nicoise
2 cups olive oil
1 onion, julienned
4 cloves garlic, thinly sliced
4 bay leaves, torn into pieces
1 branch fennel or 1 teaspoon fennel seeds
2 sprigs fresh thyme
1 sprig fresh rosemary
3-inch piece orange peel, julienned
12 coriander seeds
1/4 teaspoon crushed red pepper (or more, to taste)

In a large bowl combine all ingredients and stir well to combine. Marinate at room temperature at least 24 hours before serving (cover and refrigerate if longer). Transfer to glass jars with lids and refrigerate for up to 2 weeks. (Allow to return to room temperature before serving.) Makes approximately 1 quart.

Tags: Appetizer, olives, Quick Cooking