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Saturday, August 20, 2011

Spaghetti Squash Puttanesca

Another Gordon Ramsay adaptation. This dish is super flavorful and exciting, and most of all, the tangy sweetness of the sun-dried tomatoes balances out the salt in the dish really well, so don't let the anchovies scare you off. Despite my love for salt, I find anchovies pretty repulsive in isolation, but they work really, really well in the context of this dish.

Spaghetti Squash Puttanesca
(Serves 2)

-2 cloves (1 tsp) garlic, minced

-1 shallot, finely chopped

-1 dried chili, finely chopped

-1 tin anchovies, sliced

-4-5 sundried tomatoes (jarred, in olive oil), finely chopped

-2 tbsp capers

-4-5 large green olives, sliced

-1 tsp dried basil

-2 - 3 cups cooked spaghetti squash (prep instructions here)

-1-2 tsp olive oil

Heat olive oil in a large skillet over medium heat. Add garlic, shallots, and chili pepper, and saute briefly, until shallots begin to soften. Add tomatoes and anchovies, and mix thoroughly (make sure that you break up the anchovies well--otherwise you'll end up with big mouthfuls of it, and that's a lot of salt). Add capers, olives, and basil, mix well. Finally, add spaghetti squash, mix well with other ingredients, and cook until heated through.



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