This Friday I decided to make a nice dinner and open a bottle of the wine we bought in Sonoma. The wine is Cline 2007 Los Carneros Viognier. Dry and fruity, very delicious. I decided to make pasta puttanesca so I could cook with the wine as well as drink it.
Here's a leetle mis en place after the tomatoes were started. This is a good spot to point out one of my favorite kitchen items - Epicurean cutting boards. I have them in 3 sizes and use them every day. Mine are the basic Kitchen series, the thinnest ones, but they are in great shape after 3 years of near daily use and dishwasher cleaning. Have to love the patina (they start out much lighter in color). I'd also like to note that I have never found a gourmet brand of capers. Suggestions? Oh and still using a cheapo knife as we never found the Wustof santoku. But back to the food...
And, if you can excuse my perpetually stained sink, some 10/12 count shrimp I've been saving in the freezer for a celebratory dinner when I get a job. Blerg. But yummy.
And the finished product, steamy and ready for eating!
Want to eat something yummy today?
Puttanesca Sauce with Shrimp
2 T olive oil
2 cloves garlic, minced
1/2 t red pepper flakes
28 oz tomatoes (I had crushed on hand, but I also like whole peeled broken up myself)
1/2 C wine (use whatever you're drinking, red or white)
juice of 1 lemon
2T capers, drained
1/2 C kalamata olives, chopped
1/2 C parsley, chopped
1 lb shrimp, peeled and deveined
In a large pan, heat the oil over medium and saute the garlic and red pepper flakes about 2 minutes until garlic is soft. Add the tomatoes and wine to the pan and bring to a simmer. Reduce heat and simmer 15 minutes. Add lemon juice, capers and olives and stir to combine. Nestle the shrimp in the sauce and bring the heat back up to medium high. Cook just until shrimp are done (10/12 count took about 8 minutes). Add parsley and serve over 1 lb pasta.