![\"puttanesca\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2009\/08\/puttanesca.jpg\" "\\"puttanesca\\"")
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As summer begins to wind down and the days get shorter, even dedicated cooks would rather spend less time in the kitchen and more time playing outside while we still can.<\/p>\n
This colorful pasta, bursting with the bold flavors of ripe tomatoes, olives, capers, and \u2013 yes \u2013 anchovies, has become one of my summer favorites.\u00a0 It’s super simple, versatile, and only requires enough time in front of the stove to boil a pot of pasta.<\/p>\n
I found the recipe in the charming little cookbook, “Easy Everyday: Simple Recipes for No-Fuss Food” <\/a>(Ryland, Peters & Small, 2008).\u00a0 This is not a collection of dishes thrown together from processed foods.\u00a0 Everything is freshly prepared from ingredients you would recognize in the raw.\u00a0 But the techniques are uncomplicated\u00a0 and the food is quite tasy.<\/p>\n This recipe is essentially a salad tossed with warm pasta.\u00a0 Most of the ingredients will be found in a well-stocked pantry.<\/p>\n The big flavor boost comes from olives, capers and anchovies \u2013 packaged foods to be sure, but only the best.<\/p>\n A dish this simple is open to all sorts of variations.\u00a0 If you have fresh basil handy, substitute it for the parsley.\u00a0 Crumbled feta cheese would work just as well as the Parmesan.\u00a0 Serve it warm as an entree or at room temperature as a side dish at a barbecue.<\/p>\n It’s certainly quick.\u00a0 Stir all the sauce ingredients together while the pasta is cooking, then toss everything with parsley and Parmesan and serve.<\/p>\n What more can you ask in the last days of August?<\/p>\n 1 pound penne pasta Bring a large pot of water to boil.\u00a0 Add penne, stir well, and cook 10-12 minutes, until al dente<\/em>.\u00a0 While pasta is cooking, stir together the tomatoes, olives, anchovies, capers, parsley, and olive oil.<\/p>\n When pasta is done, drain it thoroughly, and return pasta to the pan.\u00a0 Add the tomato mixture and toss well over medium heat for a few minutes to warm through.\u00a0 Season with pepper.\u00a0 Serve with Parmesan on the side for diners to sprinkle on to taste.<\/p>\n Adapted from “Easy Everyday” (Ryland Peters & Small, 2008)<\/p><\/div>\n","protected":false},"excerpt":{"rendered":" As summer begins to wind down and the days get shorter, even dedicated cooks would rather spend less time in the kitchen and more time playing outside while we still can. This colorful pasta, bursting with the bold flavors of ripe tomatoes, olives, capers, and \u2013 yes \u2013 anchovies, has become one of my summer … Continue reading Fresh tomato pasta with bold flavors<\/span> ![\"bowloftomatoes\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2009\/08\/bowloftomatoes.jpg\" "\\"bowloftomatoes\\"")
I’ve tweaked it to use penne pasta and colorful mixed cherry tomatoes rather than spaghetti and chopped tomatoes.\u00a0 I’ve also prepared it while camping with a can of chopped tomatoes.<\/p>\nPASTA PUTTANESCA<\/strong>
\nServes 4<\/em><\/p>\n
\n2 baskets cherry tomatoes, halved
\n1 cup pitted Kalamata olives, halved
\n3 ounce can anchovies, chopped roughly
\n3 tablespoons capers, rinsed
\nHandful of Italian parsley leaves, chopped
\n\u00bc cup extra virgin olive oil
\nFreshly ground black pepper
\n\u00be cup freshly grated Parmesan<\/p>\n