When Pam and I went out to California, we stayed at a hotel in Capistrano Beach, near Dana Point, California. The closest restaurant to the hotel was Agostino's Ristorante Italiano (or Agostino's By The Sea). The restaurant is right on the Pacific Coast Highway and we ate outside over the highway - but more importantly with a great view of the Pacific Ocean. Sure, we heard the cars - but we also heard the waves crashing along the shore of Doheny State Beach. It was a wonderful place for a meal. And while we had a great location, the food was fantastic. They had a special menu item for an appetizer - Sauteed Mushrooms (which inspired the recipe I put on my blog earlier). The other menu item we ordered both times at Agostino's was equally good. We split one order of Spaghetti alla Puttanesca. That was fantastic and we were so happy to make this dish at home. This will be a staple at our house for sure!
The origin of the name for Pasta alla Puttanesca could be taken in a few different directions. I will go with the PG version - and refer to the notion that you can make this great dish with what you probably have in the house. So all that being said, it is sometimes referred to as "garbage" pasta - where you throw in everything you have to make a dish. Regardless, it is a fantastic dish and it can easily be made with pantry items you probably already have in your house. Once again, we are so glad we ate at Agostino's and so glad we have this new recipe.
Ingredients (served 4-5)
1 box (12-14oz) Pasta
2 tbsp Olive oil
1 Onion (small), chopped
1 Shallot, chopped
4 cloves (or tsp) Chopped garlic
2 oz can Anchovies, oil mostly drained
1 tbsp Parsley, dried
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
1 tsp Oregano, dried
1/2 tsp Basil, dried
2 tbsp Capers, drained and rinced
2/3 cup Kalamata olives, cut in half
28 oz can Crushed tomatoes
1. Prepare pasta as directed.
2. Heat oil in a large saute pan over medium-high heat for 1-2 minutes.
3. Add onion, shallot and cook for 6-8 minutes.
4. Add garlic, and anchovies and cook for 2 minutes. Break up the anchovies as you saute.
5. Add remaining ingredients to the saute pan (parsley kosher salt, black pepper, oregano, basil, capers, kalamata olives and crushed tomatoes). Lower the heat to medium-low, cover with lid and cook for 23-25 minutes.
6. Mix with cooked pasta and serve.