Sunday, November 07, 2010

Baked pasta puttanesca

This is fantastically easy, and a one-dish meal. That's my sort of cooking.

adapted (slightly) from Serious Eats

1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 anchovy fillets, rinsed and minced
salt and black ground pepper
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces rotelle (3 ¾ cups)
1/2 cup red wine
1/4 to 1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/3 to 1/2 cup pitted Kalamata olives, roughly chopped
handful of capers
1 cup shredded or minced part-skim mozzarella cheese

Adjust oven rack to middle position and heat oven to 475 degrees.
Combine oil, garlic, pepper flakes, anchovies, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, rotelle, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until rotelle is almost tender, 15 to 18 minutes.
Stir in wine, Parmesan, basil, capers and olives. Season with salt and pepper to taste. Sprinkle mozzarella evenly over rotelle. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

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