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I'm declaring victory over puttanesca with garlic bread. I've been playing with it for about a week and a half now and I don't think it's going to get much better. Particularly the garlic bread, oh yes.
I mostly follow this recipe, with some tweaks. You can substitute kalamata olives for the anchovies, though it removes a decent-sized overtone to the final flavor. (BTW, anchovies are found near the butter, at least in Canadian Safeways, not anywhere near the other canned fish. And, uh, don't confuse them with sardines.) I've been doubling the amount of pepper flakes, which ends up (for my blasted tastebuds) with a nice spiciness that doesn't linger at all. I added some basil this time, but that was pretty minor. Most of the rest of the measurements don't seem very critical. I like it flavorful and chunky, so lots of garlic, olives and capers. Using the fancy oil-cured olives from the olive bar didn't add THAT much, and pitting them is a huge pain.
Garlic bread: Saute a good number of crushed/minced garlic cloves in some olive oil until soft and just almost starting to brown. In a little bowl, mix with butter and some onion powder. (It's easier to spread if the butter is still solid, so mixing in the pan doesn't work.) Spread on slices of bread, wrap in tinfoil and cook in a not particularly hot oven until everything is melted and nice and hot. Take the slices and place them face on up a baking sheet, and grate just a bit of parmessan over the top. Broil on high until the tops are sizzling nicely and the edges are starting to turn brown. Once you remove them from the oven, prop them up on their edges to allow some airflow, or else the undersides will get a bit soggy from condensation.
I have no tips for the pasta side, because I'm still kind of hit and miss with that. But the sauce goes really, really well with just the bread, so I'm not too worried. :)
I mostly follow this recipe, with some tweaks. You can substitute kalamata olives for the anchovies, though it removes a decent-sized overtone to the final flavor. (BTW, anchovies are found near the butter, at least in Canadian Safeways, not anywhere near the other canned fish. And, uh, don't confuse them with sardines.) I've been doubling the amount of pepper flakes, which ends up (for my blasted tastebuds) with a nice spiciness that doesn't linger at all. I added some basil this time, but that was pretty minor. Most of the rest of the measurements don't seem very critical. I like it flavorful and chunky, so lots of garlic, olives and capers. Using the fancy oil-cured olives from the olive bar didn't add THAT much, and pitting them is a huge pain.
Garlic bread: Saute a good number of crushed/minced garlic cloves in some olive oil until soft and just almost starting to brown. In a little bowl, mix with butter and some onion powder. (It's easier to spread if the butter is still solid, so mixing in the pan doesn't work.) Spread on slices of bread, wrap in tinfoil and cook in a not particularly hot oven until everything is melted and nice and hot. Take the slices and place them face on up a baking sheet, and grate just a bit of parmessan over the top. Broil on high until the tops are sizzling nicely and the edges are starting to turn brown. Once you remove them from the oven, prop them up on their edges to allow some airflow, or else the undersides will get a bit soggy from condensation.
I have no tips for the pasta side, because I'm still kind of hit and miss with that. But the sauce goes really, really well with just the bread, so I'm not too worried. :)