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Illeana Douglas' Grandmothers Recipes - Cappellini with Pisto Sauce, Caponata al Abbondanza, & Sauce Puttanesca (S 3, Ep 3)

About the Recipe

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Ingredients

Cappellini with Pisto Sauce

  • 1 lb cappellini

  • 1 bunch fresh sweet basil

  • 3 cloves garlic

  • 2 oz olive oil

  • 3 tbsp pine nuts

  • 1/3 cup grated parmesean cheese

  • 1 tsp salt


Caponata All Abbondanza

  • 1 sliced onion

  • 1 medium eggplant (cubed & parboiled)

  • 2oz Sicilian dishes (sliced)

  • 1 celery heart, chopped

  • 2 oz capers

  • 3 tbsp fresh chopped tomatoes

  • 1 oz sugar


Sauce Puttanesca

  • 1lb rigatoni spagetti - cooked "al dente"

  • 2 cans peeled plum tomatoes (2lb 3 oz)

  • 1/4 cup extra virgin olive oil

  • 4 cloves crushed garlic

  • 8 anchiove fillets

  • 1 can Niscoise black olives (quartered)

  • 1/4 cup capers

  • 1/2 cup fresh Italian parsley

  • 1 teaspoon oregano

  • 1/8 teaspoon red pepper flakes

  • 1/8 teaspoon paprika (optional)

  • 1 teaspoon sugar (optional)

  • 1 teaspoon salt (to taste)


Preparation

Cappellini with Pisto Sauce

  1. Remove basil leaves from stems & cut into small pieces.

  2. Mince garlic & pine nuts

  3. Combines the three in mortar with salt - pound until mixture is pureed (you can use a blender for this)

  4. Add cheese

  5. When mixture is soft, slowly add olive oil & stir

  6. When mixture has taken all the olive oil, it should have a thick reamy consistency.

  7. Cook cappellini in boiling salted water until al dente!

  8. Drain & place in warm dishes.

  9. Spoon a few tablespoonfuls of "pisto" over top of hot cappellini.

Caponata All Abbondanza

  1. Combine all ingredients in a frying pan in olive oil to taste

  2. Saute over a low flame for 2 minutes

  3. Can be served hot or cold


Sauce Puttanesca

  1. Drain tomatoes - squeeze out ALL liquid

  2. Saute garlic in oil, add anchovies, then tomatoes - bring to a boil & at med to boil

  3. Add remaining ingredients one at a time

  4. Reduce heat - cover & simmer til sauce is thickened to likening

  5. Serve with fresh Italian parsley as garnish


I usually add sugar to take away bitterness, salt to taste (as there is a lot of salt already inherent in olives & anchovies)

My secret ingredients have always been paprika and aold bay seasoning which give it an extra kick



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