Illustrated by Ly Ngo.
Spaghetti puttanesca with basil — executive chef Andrew Deuel, Tesori
Basil has many amazing qualities, but the libido-enhancing nutrients (vitamins A and C, beta carotene, magnesium, and potassium) are what matter when you're slurping noodles, Lady and the Tramp
-style, with your main squeeze.
1 lb dried spaghetti
1 8 oz ball buffalo mozzarella, puréed
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 anchovy fillet, finely chopped
4 cups vegetable stock, warmed to hot
2 red beefsteak tomatoes, peeled, seeded, finely chopped
2 yellow beefsteak tomatoes, peeled, seeded, finely chopped
½ cup black olives, finely chopped
½ cup green olives, finely chopped
½ cup capers, finely chopped
1 cup Parmesan, grated, plus more for sprinkling
1 tbsp parsley, chopped
1 tbsp basil, chopped (plus additional for garnish)
1 tsp red chili flakes
Extra-virgin olive oil
Salt and freshly ground black pepper
1. Salt water and bring to a boil. Add spaghetti and cook according to package directions, stopping just before al dente.
2. While water boils, divide mozzarella amongst serving plates and spread over the bottom of each plate and chop ingredients.
3. Heat olive oil in a sauté pan over medium, and cook garlic, shallot, and anchovy for one minute. Strain the pasta and add to the sauté pan.
4. Add hot vegetable stock (enough to cover the pasta) and finish cooking to al dente.
5. Turn off heat and add remaining ingredients, stirring vigorously and tossing at the same time to make the sauce creamy. Season to taste.
6. Serve pasta over the mozzarella and top with fresh grated Parmesan and torn basil leaves.