NOTE: This drawing is now closed. I’m honoring the end of the season with a true summertime dish. The recipe comes from New Classic Family Dinners, the brand-new cookbook from the acclaimed chef of Campanile in Los Angeles, Mark Peel. Since all of the ingredients besides the pasta are raw, don’t even think about making this dish without fresh, super-ripe tomatoes. Speaking of Mark Peel, he’s going to be a featured guest on Hell’s Kitchen tonight, so check it out if you can.
The recipe is made a lot like basil pesto, but with parsley, garlic, capers, and anchovies.
It takes a little effort to prepare the tomatoes just right, but the sauce doesn’t require any cooking, so that saves you a lot of time.
The full recipe is below for anyone who wants to try it. If you want to be entered into a drawing for a copy of the brand-new book, just post a comment saying so. I’ll select a name at random in a few days. Good luck.
Penne with Uncooked Puttanesca Sauce
(reprinted with permission from New Classic Family Dinners by Mark Peel)
[makes 4 servings]
1 to 2 garlic cloves (to taste), cut in half, green shoots removed
3 tablespoons plus 1 teaspoon extra virgin olive oil
2 fat anchovy fillets (or 4 thin ones), soaked in cold water for 5 minutes, drained, rinsed and dried on paper towels
1 tablespoon capers, rinsed
3 tablespoons chopped fresh flat-leaf parsley
½ pound fresh ripe tomatoes, cored and peeled
8 imported black olives, pitted and cut into strips
Freshly ground black pepper to taste
12 ounces penne
2 tablespoons slivered fresh flat-leaf parsley leaves
2 to 4 tablespoons freshly grated Parmesan cheese
1. Begin heating a large pot of water for the pasta. In a mortar and pestle, mash the garlic with a generous pinch of salt and 1 teaspoon of the olive oil. Add the anchovy fillets and capers and mash together. Work in the chopped parsley and 2 tablespoons of the olive oil.
2. Cut the tomatoes in half at the equator. Place a strainer over a bowl and squeeze out the tomato seeds and pulp. Rub the pulpy seeds against the strainer to extract as much juice as possible. Discard the seeds. Coarsely chop the tomatoes and mix with the olives, garlic and anchovy paste, and the strained tomato juice. Add salt and pepper to taste, and 1 more tablespoon of olive oil.
3. When the water comes to a boil, salt generously and cook the pasta al dente, about 8 minutes (see the recommendation on the package and begin testing a minute before the recommended time). Drain the pasta and return to the pot with the sauce. Mix together and warm through in the pot for a minute, then transfer to a platter. Garnish with the slivered parsley and Parmesan, and serve.