So my roommate, Michelle, bought some stuff for spaghetti puttanesca, but she has been working a lot recently so I asked if I could make it. It is a real simple recipe. If you ever find yourself with a tin (or two) of anchovies, capers, and olives, this is the dish you want to make.
Ingredients:
2 Tablespoons Olive Oil
4 cloves garlic
1 tin anchovies (or two if you want it to be rich and salty), drained
1 Tablespoon red pepper flakes
Small can of black olives, diced
3 Tablespoons capers
32 oz Marinara, or crushed/diced tomatoes (maybe more if you want more sauce)
Black pepper
1/4 cup fresh chopped parsley (optional if you have it. I didn't.)
1 lbs Angel Hair pasta
salt
In a large saute pan, saute the garlic, anchovies and red peppers in the olive oil. Make sure the garlic is all soft, the anchovies should become a past (if not mash them around with a spoon or spatula), and use enough red pepper to make sure you can get some heat. Puttanesca is suppose to be spicy, yeah. Then just dump in the olives, capers, tomatoes, and black pepper. I let this simmer for about an hour with a top on it so it didn't reduce too far down. If you don't have a top, just add water to keep the consistency nice.
With the pasta, I put a good 1/2 cup of salt in the water before it started to boil. This makes some damn good pasta. Give it a shot.
If you have the parsley, put it in right before mixing it with the pasta. I mixed this all up and put some good Parmesan on top to serve.
In the pic above, you can also see some nice crusty bread. I was pretty pleased with this so I'm including it in the post. The bread was a small loaf of artisan bread from the store. I took a few Tablespoons of olive oil in a pan and sauteed up some garlic. I then spread that garlic oil on the bread and put it out on a pan. I topped it with a good bit of fresh ground black pepper, Parmesan, and baked it in the oven at 400 for 5 minutes. I then topped with some fresh chopped basil. Good stuff.
So this time I made pretzels. I actually made a batch last night, but I didn't get any photos. Mostly traditional, though those two in the foreground are sprinkled with cinnamon and sugar instead of salt.
2-3 cups flour, depending on how well it absorbs everything
1 tablespoon malt powder OR brown sugar (I used sugar because I don't have any malt powder)
1 teaspoon yeast
1 teaspoon salt
1 cup warm milk
1. Mix it all together until it forms a dough that starts to pull away from the bowl.
2. Knead it on a floured surface for 5-10 minutes until you have a smooth dough ball.
3. I've been putting it back in a greased bowl and letting it rise for an hour at this point but there's some debate as to how necessary that is.
4. Punch the dough down if you let it rise, then divide it into around six pieces.
5. Roll those pieces into long, thin ropes.
6. Shape them how you want. Mine were supposed to be traditional pretzel shaped but some of them separated a little during the boiling.
7. Boil them briefly in a mixture of water and baking soda. Traditionally they're boiled in water and food grade lye but I'm using baking soda as a more convenient (though less effective) substitute. I'm still playing with boiling time and the exact amount of baking soda, but somewhere around 4 tablespoons of baking soda and a minute or so of boiling will get you pretzels like mine.
8. Place the pretzels on a greased or lined baking sheet, liberally season, then bake in the oven at 425ยบ for around 15 minutes, or until golden brown.
9. Cool and eat.
