Cook: Spring Puttanesca


I call this "spring" puttanesca because it uses ramps instead of onions.  Ramps, otherwise known as wild leeks, are only available in early spring, and usually just at farmers' markets.  Chop about a half inch off of the bottom and top, wash, then saute.



Spring Puttanesca
Prep Time: 5 minutes
Total Time: 20 minutes


4 servings whole wheat penne
1 bunch ramps
20 kalamata olives, roughly chopped
1 tbsp capers
2 tsp anchovy paste
1 large tomato, diced
parmigiano-reggiano


(1) Cook pasta in unsalted water
(2) Mix together olives, capers, and anchovy paste

(3) Saute ramps in 1 tbsp olive oil until wilted

(4) Add tomatoes and olive mixture; saute over medium heat for another 2 minutes

(5) Add pasta and stir to combine

(6) Top with shaved parmigiano-reggiano


Notes: Pasta is cooked in unsalted water because the olives, capers, and anchovies are super salty.

2 comments:

Anonymous said...

So is it Capes or Capers. Don't think I would like this one with Anchovies in it. Mom

MJX said...

It's capers - I fixed the typos. The anchovy paste just adds a richness and saltiness to the dish; it doesn't come out fishy at all. Caesar dressing usually contains anchovy paste and I know you like that.

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