Spaghetti Alla Puttanesca

The dreary days of winter make me crave comfort food.  To me, that means pasta.  I happily realized that one of my cookbooks is the perfect solution: 365 Ways To Cook Pasta (that's an Amazon link, although this version appears to be out of print).  Well, let's start with recipe number one, shall we?

Spaghetti Alla Puttanesca

Spaghetti a la Puttanesca is tonight's Italian specialty.  The name has something to do with Italian whores and there are a lot of urban legends about how this name came about.  My favorite is that it's such a quick and easy dish to make that women in this profession could enjoy a meal between clients.  This goes right along with my New Year's resolution to drink more wine.  Pinot Grigio is a perfect accompaniment.  My other resolutions are to listen to more music, burn more candles, and do more crossword puzzles.  So far, success!

I have to break recipe tradition right off the bat because I don't eat anchovies or capers.  This is my version of the recipe, but if you enjoy those things then by all means add some.  The black olives tripped me up a little - the regular grocery store didn't have what's in the recipe so I used pitted Kalamata olives and chopped them.  Delicious! 

Local highlights: Just the garlic today, from the Urban Farm and Feed store.  Not many fresh ingredients in this one, but that makes it easy to put together any time of the year. 

Spaghetti Alla Puttanesca
Serves 4

INGREDIENTS
3 Tbsp Olive oil
2 Garlic cloves, minced
1 can (1 lb 12 oz) Italian-style peeled tomatoes (do not drain) or 3 diced whole tomatoes
1/4 cup chopped, pitted, salt-cured black olives
1 tsp crushed dried red pepper, or to taste
1/2 tsp dried oregano
Pinch of coarsely ground black pepper
2 Tbsp chopped Italian flat-leaf parsley
Salt to taste
1 lb spaghetti

DIRECTIONS
1. Heat oil in large skillet, stove on Medium-ish.  Add garlic and cook for about a minute (don't let it brown).
2. Stir in can of tomatoes, olives, red pepper, oregano, and black pepper.  Cook over medium heat for about 15 minutes, stirring occasionally.
3. While sauce is simmering, boil water and cook spaghetti noodles until al dente.
4. Stir parsley into sauce and simmer for 2 minutes.  Add salt to taste.
5. Toss pasta with sauce and serve with crusty bread and white wine.

Hash Browns with Yams (Moved to SomeplaceThatsGreen.com)

Hash browns with yams

Hash browns have always been a challenge for me, but I finally figured out the trick!  Cooking the potatoes first means they don't end up half burnt and half uncooked, and the lovely crispy edges come from cooking in oil. This recipe can easily be multiplied if you have a giant soup pot for boiling them and is a great way to preserve potatoes.

Adding yams brings a new character to boring potatoes, a bright sweet note plus a bit of color. Peeling brings the focus to the flavor rather than the texture.  I usually use Russet potatoes but a smooth buttery Yukon Gold would be great too.  If it were easier to find the bright purple potatoes locally I would add them too just for the color surprise!  I think the best part about this recipe is that there is no need to drown it in cheese or to add any at all for that matter.  This dish especially lends itself to a partnership with an egg.  I love them poached or over-easy and dropped on top just before serving.

This seems like it would freeze well but I haven't had good luck with the potatoes keeping their flavor and texture after being in the freezer, so I don't suggest doing that.  

Hash browns with yams and thyme

I've moved this recipe over to my new blog, SomeplaceThatsGreen.com - please check it out HERE!