High Sierra Topix

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.

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

Russ

rlown wrote: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!

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