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Dinner Capers! November 8, 2007

Posted by littlebangtheory in Dinner with TCR.
Tags: , , ,

Heard a great-sounding recipe on the radio today, for a puttanesca sauce, uncooked, with many of my favorite ingredients.

So of course I came home and made it!

The Sauce:


Fresh tomatoes, black olives, capers, a bulb of garlic, some anchovies, and a generous handful of parsley. Chop coarsely, mix together, drizzle with some Extra Virgin olive oil and let sit at room temperature for half an hour or so.

Cook your pasta while you stare at your creation and sob:


Penne works well for a coarsely-chopped topping like this.

Drain al dente pasta, toss with sauce, sprinkle liberally with a dry, aged grated cheese (in this case a local goat cheese reminiscent of an Italian pecorino,) garnish with some lemon slices and splash with a squeeze of the juice.


As Porgy Tirebiter used to say, “Eat it. Eat it raw!


1. distributorcap - November 8, 2007

oh boya
(i watch too much tv)

if i give you my address can you send me a year’s supply — i am tired of cooking


2. littlebangtheory - November 8, 2007

Might not keep a year, but…

If you get a UPS package that greases off your porch, don’t leave it out too long or the ‘coons might git it!

3. sherry - November 8, 2007

no hot pepper flakes?

4. littlebangtheory - November 8, 2007

Naw, with a bulb of coarsely chopped raw garlic and some fresh-cracked black pepper, I was good to go! 🙂

5. greennazi - November 17, 2007

Seems that you’re wasting rescources (water, soap, etc.) soiling all those bowls for one meal for one person, no?

6. littlebangtheory - November 17, 2007

Minimal warm water rinse, no soap required (unless something’s exceptionally greasy.) And I would have used only one bowl if I wasn’t trying to illustrate the “recipe process” for this post.

Thanks for caring, though. It really is the little things which add up.

7. littlebangtheory - November 17, 2007

Plus, I always make several meals’ worth of food at a sitting, to save both water and energy. And time.

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