Puttanesca is a light marinara sauce, mainly made with the bold, salty and spicy flavors from anchovy, capers, kalamata olives, fresh cooked tomatoes and red pepper flakes, and tossed with pasta. I took this traditional sauce and incorporated fresh cod. The cod was broiled with juice reserved, and added to the sauce, to intensify the marinara of the Cod Alla Puttanesca. The dish is garnished with an artichoke heart.
2 lbs fresh cooked Roma (or Plum)Tomatoes, skins removed. (or Substitite 32 ozs can crushed tomates)
2 cups water
1/4 cup olive oil, divided
1 small can anchovy
1/4 cup olive oil, divided
1 small can anchovy
1/2 cup chopped onion
2 cloves garlic, chopped
4 TBS capers, rinsed in water
1/2 cup kalamatta olives, sliced (or black olives)
1/4 tsp course pepper
1/4 tsp red crushed pepper, or to liking
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 lb fresh cod, sliced into 1/4 lb pieces
4 artichoke hearts, cooked, stem removed (for garnish)
1 lb spaghetti
4 TBS capers, rinsed in water
1/2 cup kalamatta olives, sliced (or black olives)
1/4 tsp course pepper
1/4 tsp red crushed pepper, or to liking
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 lb fresh cod, sliced into 1/4 lb pieces
4 artichoke hearts, cooked, stem removed (for garnish)
1 lb spaghetti
Directions:
1. Slice tomatoes in half, lengthwise. Add to large sauce pot with water. Cook on med/high heat until soft and skin starts to wrinkle, approx. 30 mins. Water should dissolve. If tomatoes are not soft, more water can be added. Remove from pot to cool. Discard any leftover water, if any. Skin should peel off easily. Discard skins. Dice tomatoes into small pieces. Set aside.
2. To pot add 1/4 cup olive oil, anchovy, onions and garlic. Stir and Saute until anchovy disolves and onions become soft, approx. 5-7 mins.
3. Add tomatoes, capers, olives, peppers, basil and parsley, stir. Scrap the bottom of pan to loosen all the flavors that might be stuck to bottom. Reduce temp down to medium heat. Cook for approx. 20 mins.
4. Slice cod into individual pieces. Brush with olive oil. Season with salt, pepper and red pepper flakes. Broil cod for approx 8-10 mins, or until done. Cod should be flaky. Add juices from broiled cod to sauce. Stir.
5. Serve Cod with spaghetti and puttanesca sauce. Garnish with Artichoke Heart and parsley.
Note 1: To make Artichoke Flower: Trim the stem off artichoke heart. Gently open artichoke, folding back the leaves to create a flower.
Note 2: Season with salt last, after tasting. Anchovy might be salty enough for dish.
3. Add tomatoes, capers, olives, peppers, basil and parsley, stir. Scrap the bottom of pan to loosen all the flavors that might be stuck to bottom. Reduce temp down to medium heat. Cook for approx. 20 mins.
4. Slice cod into individual pieces. Brush with olive oil. Season with salt, pepper and red pepper flakes. Broil cod for approx 8-10 mins, or until done. Cod should be flaky. Add juices from broiled cod to sauce. Stir.
5. Serve Cod with spaghetti and puttanesca sauce. Garnish with Artichoke Heart and parsley.
Note 1: To make Artichoke Flower: Trim the stem off artichoke heart. Gently open artichoke, folding back the leaves to create a flower.
Note 2: Season with salt last, after tasting. Anchovy might be salty enough for dish.
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