Puttanesca Pesto

[TehipiteTom]

Got a request for this recipe from some other HST folks I met (coincidentally) on a trip last weekend, so here goes. I never write down proportions--I just do this by feel--so the amounts listed below are very rough. Best course is just to taste as you go along, and tweak it until the balance is right.

Sun-dried tomatoes (in oil, not the dry kind) - ~1/3 of an 8 oz. jar
Capers - 2 or 3 tablespoons or so
Oil-cured olives - maybe 8-12, pitted
Roasted garlic - one head oughta do
Anchovies - 2 or 3, unless you feel like more
Red pepper flakes - couple shakes, just enough to give it a little bite
Olive oil - add as you go along (can't hurt to have an oz or so to add when to the pasta)

Put everything in a food processor and puree the heck out of it. Add olive oil as you go along, to get the right consistency.

In camp, cook up a bunch of pasta and drain. Mix in the puttanesca pesto; if necessary, add a little olive oil to keep it from clumping.

I brought a 4-oz nalgene jar of the stuff, and that seemed to be just about right for 1/2 lb. of capellini. You can scale up or down as necessary.

[rlown]

Thanks for posting the recipe, Tom. Definitely one of my favorite meals on the trip, and now part of my standard fare.

Russ

[TehipiteTom]

Thanks for posting the recipe, Tom. Definitely one of my favorite meals on the trip, and now part of my standard fare.

Russ

Happy to oblige. Glad you enjoyed it!

[ERIC]

And the motley crew feasted on a recipe involving anchovies..? This story keeps getting better, and my respect for its characters is growing. Yum.