Make 2 A Series of Unfortunate Events
I read A Series of Unfortunate Events where three children become orphans and are placed in the car of an uncle, Count Olaf. Olaf does not care about the children and only looks after the children to steal their fortune. He writes a list of chores every morning and expects them to be done by the time he gets home. In chapter three Olaf leaves them a note that read, “My theater troupe will be coming for dinner before tonight’s performance.Have dinner ready for all ten of them by the time they arrive at seven o’clock. Buy the food, prepare it, set the table, serve dinner, clean up afterwards, and stay out of our way.” So the children find a recipe for puttanesca, an Italian pasta sauce. For my make I made the puttanesca sauce with a recipe from Adventure Kitchen. The recipe calls for anchovies but I don’t like anchovies so I left them out. My roommates tried it and said it needs less onions, more sauce, and some sort of meat. If I would make this again I would add less onion and have some meat options such as meatballs, ground beef or chicken on the side.
Ingredients
6 Cloves or garlic, unpeeled
2 1/2 Tablespoons of olive oil
1 Medium onion, diced
3/4 cup pitted kalamata olives
2 Tablespoons of capers
1/2 teaspoon of crushed red pepper flakes
56 oz of diced canned tomatoes
1/4 cp of minced parsley
1/3 cup of minced basil
1/2 cup or more of shredded Parmigiano-Reggiano cheese
Salt and pepper to taste
Instructions
1. Preheat oven to 350 degrees with the rack in the middle position.
2. Place a large square of heavy-duty aluminum foil (or standard foil doubled in thickness) on your work surface and place the unpeeled garlic cloves in the middle of the square. Carefully drizzle 1/2 Tablespoon of the olive oil over the garlic cloves and enclose them in the foil. Put the foil package directly on the oven rack, seam side up, to roast for 30 minutes, until the cloves are lightly golden and very soft.
3. While the garlic is roasting, warm the remaining 2 Tablespoons of oil in a large pot or Dutch oven over medium-low heat. Add the onions and anchovies and saute for 15-20 minutes, until quite soft.
4. While the onions and anchovies are simmering, cut the olives into small pieces.
5. When the garlic is finished, carefully remove the foil packet from the oven. When it has cooled enough for you to handle it, remove the skins from the garlic cloves and drop the soft, skinless cloves onto a plate. Use a fork to mash them into a soft puree, and add them to the onion and anchovy mixture.
6. Add the olives, capers and red pepper to the pot, briefly mixing everything together.
7. Add the diced tomatoes to the pot and mix to combine. Set the lid askew and simmer over low heat for 30 minutes. While the sauce simmers, cook a pound of pasta noodles in generously salted water. Reserve 1/2 cup of the pasta water before you drain the pasta, in case you need it in the last step.
8. Taste the sauce and add a bit of salt or pepper if needed. If you used unsalted tomatoes you may need to add a bit of salt, but if the tomatoes were salted you may not need a thing.
9. When you are confident the seasonings are right, stir in the parsley and most of the basil (reserve a bit to sprinkle on as a garnish at the end if you like). Allow to simmer about 5 minutes more, then serve.
10. To serve, toss the noodles and sauce together in a large bowl, adding a splash or two of the pasta water if it seems a little dry. Sprinkle the remaining basil and the cheese over the top.
Site used: https://www.adventurekitchen.com/recipes/2017/2/1/pastaputtanesca