I made this again last night. We really enjoy this during the peak tomato season. We served with simple salad and garlic bread.
Enjoy!
Barb
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"Pasta Fresca" by Viana La Place & Evan Kleiman, Page 81
SUMMER SALSA FORTE (Strong Summer Sauce)
Serves 4 to 6
An uncooked version of the piquant and spicy puttanesca sauce, one of the most loved of all Roman sauces. In our recipe the juices turn dark red and rich tasting after the ingredients are marinated, thanks to the olives and anchovies. Tomatoes and Italian parsley brighten those strong, salty flavors. Serve this dish on a lazy summer day with cool wine. End with a basket of fresh figs for dessert."
2 pounds ripe tomatoes, peeled, seeded, and cut into small dice
4 anchovies, chopped to a paste
1/2 Cup pitted oil-cured black olives, coarsely chopped
3 Tablespoons small capers
1 bunch Italian parsley, leaves chopped
2 garlic cloves, peeled and minced
1/2 teaspoon red chile pepper flakes
Salt to taste
1 /2 Cup extra-virgin olive oil
1 pound imported cavatappi
Freshly grated Parmesan cheese
In a small bowl combine all the ingredients, except the pasta and grated cheese. Marinate at room temperature for 30 minutes to 1 hour.
Cook the pasta in abundant boiling salted water until al dente. Quickly drain and toss with the sauce.
Serve immediately with Parmesan cheese on the side.
Enjoy!
Barb
---
"Pasta Fresca" by Viana La Place & Evan Kleiman, Page 81
SUMMER SALSA FORTE (Strong Summer Sauce)
Serves 4 to 6
An uncooked version of the piquant and spicy puttanesca sauce, one of the most loved of all Roman sauces. In our recipe the juices turn dark red and rich tasting after the ingredients are marinated, thanks to the olives and anchovies. Tomatoes and Italian parsley brighten those strong, salty flavors. Serve this dish on a lazy summer day with cool wine. End with a basket of fresh figs for dessert."
2 pounds ripe tomatoes, peeled, seeded, and cut into small dice
4 anchovies, chopped to a paste
1/2 Cup pitted oil-cured black olives, coarsely chopped
3 Tablespoons small capers
1 bunch Italian parsley, leaves chopped
2 garlic cloves, peeled and minced
1/2 teaspoon red chile pepper flakes
Salt to taste
1 /2 Cup extra-virgin olive oil
1 pound imported cavatappi
Freshly grated Parmesan cheese
In a small bowl combine all the ingredients, except the pasta and grated cheese. Marinate at room temperature for 30 minutes to 1 hour.
Cook the pasta in abundant boiling salted water until al dente. Quickly drain and toss with the sauce.
Serve immediately with Parmesan cheese on the side.