Patsy's Italian Family Cookbook (28 page)

There’s nothing shy about this pasta. It’s very similar to a puttanesca without the tomatoes. I make it when I don’t have a lot of time but want something filling. The whole wheat spaghetti brings its own robust flavor to the proceedings.

⅓ cup extra-virgin olive oil

10 garlic cloves, halved lengthwise

¾ cup coarsely chopped pitted kalamata olives

¼ cup fresh basil chiffonade (see
here
)

2 tablespoons drained nonpareil capers, rinsed

Salt and freshly ground pepper

1 pound whole wheat spaghetti

Freshly grated Parmigiano-Reggiano cheese, for serving

1.
Bring a large pot of salted water to a boil over high heat.

2.
Meanwhile, heat the oil and garlic together in a large skillet over medium-low heat, stirring often, until the garlic is golden and tender, about 4 minutes. Stir in the olives, basil, and capers. Cook, stirring often, until the olives are heated through, about 2 minutes. Remove from the heat.

3.
Add the spaghetti to the boiling water and cook according to the package directions until al dente. Scoop out and reserve 1 cup of the cooking water. Drain the spaghetti well and return it to its cooking pot.

4.
Add the olive mixture and reserved spaghetti-cooking water. Stir over low heat, just until the spaghetti has absorbed some of the sauce, about 1 minute. Transfer to a large serving bowl. Serve hot, with Parmigiano-Reggiano passed on the side.

Linguine Puttanesca

MAKES 4 SERVINGS

It’s an oft-told story that puttanesca is named for the “working girls” of Naples who had to throw together a meal quickly between customers. But the sauce was so popular because of its tantalizing aroma that it drew in the clientele! At Patsy’s, we serve it with lots of anchovies.

¼ cup olive oil

2 garlic cloves, peeled and finely chopped

One 28-ounce can whole plum tomatoes in juice, undrained

½ cup coarsely chopped pitted kalamata olives

3 tablespoon drained nonpareil capers, rinsed

6 anchovy fillets in oil, drained and finely chopped

1 teaspoon dried oregano

Salt and freshly ground pepper

1 pound linguine

Freshly grated Parmigiano-Reggiano cheese, for serving

1.
Bring a large pot of salted water to a boil over high heat.

2.
Meanwhile, heat the oil and garlic together in a large deep skillet over medium heat, stirring often, until the garlic is golden, about 2 minutes. Pour the tomato juices into the skillet. As you add the tomatoes, crush them between your fingers. Bring to a boil. Add the olives, capers, anchovies, and oregano and reduce the heat to medium-low. Simmer, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and cover to keep warm.

3.
Add the linguine to the boiling water and cook according to the package directions until al dente. Scoop out and reserve ½ cup of the cooking water. Drain the linguine well and return it to its cooking pot.

4.
Add the tomato sauce and the reserved pasta water and bring just to a boil over high heat. Season to taste with salt and pepper. Transfer to a large serving bowl and serve hot, with the Parmigiano-Reggiano passed on the side.

Rigatoni Quattro Formaggi with Sausage

MAKES 4 TO 6 SERVINGS

Russ Cahill has been our official “jack-of-all-trades” for almost twenty years. He eats this rib-sticking dish so often that we call it “Russ’s Pasta.” This is all about the four cheeses; the red sauce recedes into the background.

12 ounces Italian sausage, casings removed

1 cup
Tomato Sauce

1½ cups whole-milk ricotta cheese

¾ cup grated Parmigiano-Reggiano cheese

¾ cup (½ inch) cubed provolone cheese

¼ cup fresh basil chiffonade (see
here
)

1 pound rigatoni

1½ cups (½-inch) cubed fresh mozzarella cheese

1.
Bring a large pot of salted water to a boil over high heat.

2.
Heat a large skillet over medium heat. Add the sausage and cook, breaking up the meat into bite-size pieces with the side of a spoon, until it is cooked through, about 6 minutes. Add the tomato sauce and bring to a simmer. Remove from the heat and stir in the ricotta, ½ cup of the Parmigiano-Reggiano, ½ cup of the provolone, and the basil. Cover and keep the sauce warm.

3.
Meanwhile add the rigatoni to the boiling water and cook according to the package directions until al dente. Scoop out and reserve 2 cups of the cooking water. Drain well, and return the rigatoni to its cooking pot. Stir in the sauce with the reserved cooking water.

4.
Position the broiler rack about 6 inches from the heat source and preheat the broiler to high.

5.
Lightly oil a 9 by 13-inch flameproof baking dish. Sprinkle with the mozzarella and the remaining ¼ cup Parmigiano and ¼ cup provolone. Broil until the cheeses have melted and are beginning to brown, about 2 minutes. Serve hot.

Linguine with Roasted Red Pepper Pesto

MAKES 4 TO 6 SERVINGS

This pasta takes two of my favorite ingredients, roasted red peppers and pasta, and brings them together for a party on a plate. It’s also a great choice for our guests who ask for something vegetarian.