Friday, October 11, 2013

Ligurian-Style Pasta Sauce with Raw Tomatoes, Olives, Capers, and Anchovies

Marcella Cucina
Marcella Hazan
Harper Collins (1997)
ISBN 0060171030

Marcella Hazan's recent death was a stimulus to add some of her recipes to the menu plan. I've used this book quite a lot, so it really doesn't qualify as a seldom used book, but it's been a while since I cooked from either of my Hazan books, so it seems appropriate to post.

Made with raw tomatoes, this dish is really like a tomato salad served on pasta. You start by chopping together some black and green olives, capers, and anchovy fillets. Then you peel and seed a mess of tomatoes (just a bit of tedium!) and cut them into narrow strips. Mix these all together along with some julienned basil, marjoram or oregano, minced garlic, and parsley. Add salt and pepper, red wine vinegar, and olive oil, toss everything together, then let the sauce sit for at least an hour, stirring occasionally. That's a salad, right? My sauce sat only for the time required to boil water and cook the spaghetti. It's hard to imagine it getting better.

The instructions say to assemble the sauce ingredients in a small bowl. Since you're instructed to toss the spaghetti in the same bowl, small will definitely not do. It took the middle-sized bowl of the 3-bowl pyrex set to hold the sauce for a half recipe; the smaller bowl would have been too small. I put the pasta back in the pasta pot and did the tossing there.

Because of the tomato peeling, this is decidedly not a quick dish to make, but since the sauce can be made well ahead, it could make a nice company dish.

This meal in grateful memory of Marcella Hazan and the pleasure she has brought to the cooking and eating in our household.

This post is shared with October's Cook Your Books, where you can find lots of intriguing dishes folks have been making from their cookbooks.

1 comment:

  1. Hi Kaye,
    I have heard of Marcella Hazan but have never tried any of her recipes. This pasta looks good and I like all the ingredients that went into it. The flavours must be really delicious!
    A great dish to honour the memory of Marcella Hazan.
    Thank you for sharing this lovely dish with CYB!