In part two of the “Today” show’s “Our Favorite Recipes” series, it’s Ann’s turn in the kitchen. She prepares her own version of pasta with a puttanesca sauce. Check out her recipe below.
Recipe: Ann's pasta puttanesca (on this page)
-Mix garlic, olive oil, black olives. I like to smoosh the olives with my fingers to bring out the flavor.
-Add tomatoes, anchovy paste and basil leaves.
The best way to cook is to do all of this in the morning, cover and let it sit in the warm sun on a summer day for five hours. When it’s time for dinner, pour over cooked pasta, add parmesan cheese and serve.
If you don’t have a warm window, you can put it in a warm oven, making sure it is warm and not hot. But it will not be quite as good.
There is no way to hurry this dish, and no replicating what an afternoon in the sun can do to bring out the flavors.
Shell pasta is best because it catches the sauce, which is so good you want a lot of it. But other pasta types can work too.
This is a rich, flavorful dish, not for the weak at heart. If you are a garlic lover, you will love this dish.
Serve with a round or oval French bread or boule to sop up the sauce.
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