2/8/2012 Featured Recipe 08 Feb 12

SPAGHETTI ALLA PUTTANESCA (Spaghetti with tomatoes, capers, olives, and anchovies)
– from The Classic Pasta Cookbook by Guiliano Hazan

  • 1 lb. spaghetti or spaghettini
  • 1/3 c. plus 1 T extra-virgin olive oil
  • 6 anchovy fillets, chopped
  • ½ t. finely chopped garlic
  • 3 cups canned whole peeled tomatoes with their juice, coarsely chopped
  • Salt
  • 2 t. coarsely chopped fresh oregano or ½ t. dried
  • 2 T capers
  • 8-10 black olives, pitted and julienned

Put all but 1 tablespoon of the olive oil and all the anchovies in a large skillet over low heat and cook, stirring with a wooden spoon, until the anchovies dissolve. Add the garlic and cook for about 15 seconds, taking care not to brown it.

Raise the heat to medium high and add the tomatoes with a pinch of salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil: 20-40 minutes depending on the size of the skillet. Remove from the heat and set aside.

(You can prepare the sauce ahead of time up to this point and refrigerate it.)

Bring 4 quarts of water to a boil in a large saucepan or pot, and 1 tablespoon of salt and the pasta, stirring until the strands are submerged. When the pasta is halfway done, return the skillet with the sauce to a medium heat, adding the oregano, capers and olives. When the past is cooked al dente, drain and toss with the sauce in the skillet over low heat, adding the remaining tablespoon of olive oil. Taste for salt and serve at once.

FETTUCINI ALL’ALFREDO (Fettucini with butter and cream)
– from The Classic Pasta Cookbook by Guiliano Hazan

  • 1 lb. fettucini or tagliatelle
  • 3 T butter
  • 1 c heavy cream
  • Pinch of freshly ground nutmeg
  • Salt and freshly ground black pepper
  • ½ cup freshly grated parmigiano-reggiano cheese

Bring 4 quarts of water to a boil in a large saucepan or pot. Put the butter and cream in a large skillet over medium high heat and boil, stirring frequently, until the cream has reduced almost by half. Add the nutmeg, some salt and a generous amount of pepper. Remove from the heat and set aside.

Add 1 T of salt and the pasta to the boiling water in the saucepan, stirring well. When the pasta is cooked al dente, drain it and add to the sauce in the skillet.

Add the freshly grated cheese to the skillet, then toss until the pasta is well coated with the sauce, and season with salt and pepper.