Wednesday, July 11, 2007

Desert Island Cookbook

Provincetown [Massachusetts], ... Digital ID: 55092. New York Public Library

Claire Fallender
Country Directory, Mozambique
OIKOS - Corporation and Development
Maputo, Mozambique

Favorite Recipe: Pasta Puttanesca and the Procidana sauce.
The puttanesca is not only the first dish I ever made, but many think is the only dish I make. I have adapted to go light on the capers or, when in a bind, leave them out all together, but double up on the black olives.

Spaghetti alla Puttanesca
(adapted from Ciro & Sal's Cookbook)

1 lb. spaghetti
1/4 c. olive oil
3 garlic cloves, finely chopped
1lb., 12oz. can plum tomatoes, drained, seeded and coarsely chopped
1T. capers, rinsed and drained
15 pitted black olives, thinly sliced
2oz. anchovy fillets, rinsed, drained and chopped (about 16 fillets)
1/2 to 1 dried chili pepper, finely chopped
1t. dried basil
1t. dried oregano
2T. finely chopped fresh parsley leaves

Heat the oil in a large saucepan. Add the garlic and saute until it is golden. Do not burn.
Add all the remaining ingredients except the parsley, and cook slowly for 15 minutes.
While the sauce is simmering, cook the spaghetti in salted boiling water until it is al dente.
Drain the spaghetti and transfer it to a warm serving bowl. Pour the sauce over the spaghetti and toss quickly. Sprinkle with the chopped parsley. Serve immediately.