Spaghetti alla Puttanesca; bruschette with tomatoes and basil, cranberry beans – 23 August 2018

We had decided to make bruschetta with the last of the cranberry beans, and moved a pizza back by a day since there was that nice Acme Italian that we kept out for lunch. Decided to add in bruschetta with tomatoes and basil. I said maybe the potatoes? D didn’t think that would go well with the bruschette. Cole slaw? But by the time I mentioned that, D had decided that Spaghetti alla Puttanesca would be just the thing, and he was right. But where was the great recipe… Trattoria? My first guess quickly supplanted by my second (which was correct) – The Top One Hundred Pasta Sauces, by Diane Speed.

D made 1/3 of a recipe, for our typical 5ish ounces of pasta: In 1/2 Tbsp olive oil, cook 1 clove finely chopped garlic and one chopped anchovy filet, and cook gently “until they are almost melted,” which the anchovy, oil packed, almost was to start with. Stir in 1/3 of a 14 oz can of diced tomatoes including juice (these were Muir Glen), 1/3 cup black olives, chopped, and 1 Tbsp+1 tsp capers. Cook 5 minutes. This all happens while the pasta cooks. Crain the spaghetti, toss with the sauce, and sprinkle with chopped parsley to serve (in heated bowls).

Easy and SO delicious!

I toasted two slices from the Acme Italian Batard on the grill, first smooshing them in a plate of olive oil (both sides), and moving them on the grill so hot spots would not burn them. I cut them in uneven pieces b/c there was a lot of tomato stuff and much less of bean stuff. I had made up the tomato stuff – D chopped two small Dirty Girl dry-farmed early girls, and I picked, washed, and chopped several (8? 10?) small basil leaves from our young plants and mixed with the tomatoes, salting them too. Put this in the fridge awhile so it would blend and be nice and cold. I put a tint bit of olive oil in the tiny cast iron pan and mooshed some of the beans and rosemary from their cooking, then added the whole beans, and let them heat slowly. D improved this mightily by adding a bunch more oil. I topped the bruschette and that was dinner.

D chose the Liante Salice Salentino (2015) from Castello Monaci, that we re-found when at Paul Marcus recently (had gotten at Wine Mine and Bowl, we’re pretty sure). It was good with the meal.

Later, D presented me with half a triangle of a Scharffen Berger Nibby Bar, the end of one I got for him for his show but he didn’t eat then.


A very tomatoey lunch – cheddar cheese sandwiches with two sliced early girls, thin-sliced shallot, lettuce, and tomato, on Acme Italian. Also, two more tomatoes mixed with an avocado and balsamic vinegar and shallot, a D specialty. The avo was not at its best, I think, but otherwise, excellent lunch.

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1 Response to Spaghetti alla Puttanesca; bruschette with tomatoes and basil, cranberry beans – 23 August 2018

  1. Pingback: Pastas from my blog – where are they? | Recipes from A Dinner Journal

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