Aruban Penne Pasta

I was fortunate enough to be sent to Aruba on a conservation-education trip back in the 1990s. Uncharacteristically, I did not do much “homework” on Aruba and was surprised by it’s desert feel. I was expecting tropical lush Isle. What I got was a lot of scrub brush and scrabble.

One evening our team leader decided to splurge on a nice meal. We went to a lovely restaurant with outdoor seating. Lights were strung through the trees, tables decked in soft linen, silver all shining. The breeze was scented with the sweet honeysuckle smell of Bougainvillea.

I was on a very tight budget so I ordered the cheapest thing on the menu which was a pasta dish. I paid no attention to the name of the dish just the price. When it arrived it was one of the best pasta dishes I ever ate! I wanted a second bowl, though I resisted.

When I got back to my room I wrote down the ingredients I could remember-- Fresh tomatoes, garlic, anchovies, and capers mixed with penne pasta garnished with parsley or basil.

It was the first thing I tried to make when we got home. I was obsessed with what I was calling Aruban Penne Pasta! I tried several iterations until I hit on the combination that tasted like that amazing dish I had in Aruba.

Aruban Penne Pasta #1

The quickest and cheapest version is a 15 ounce can of “on sale” tomatoes, a little jar of capers with the brine, a can of anchovy filets in olive oil, a dash of oregano, crushed garlic, olives (optional). DO NOT ADD SALT. However, a fresh grind of black pepper makes this cheap version divine. Put all the sauce ingredients in a deep pan. (Capers with brine and archives in oil-just dump them in the pot) Simmer while you wait for the pasta water to boil and the pasta to cook. This is one pasta water that you do not need to salt heavily, as the brines and anchovies in the sauce have a lot of salt. Drain the pasta and mix it with the sauce coating all the penne. You can sprinkle parmesan on it if you like, but it really doesn’t need it.

Aruban Penne Pasta #2

The more expensive version uses 2 pints of halved grape tomatoes, fresh oregano and basil, a little jar of capers in their brine, can of anchovies in their olive oil. Garlic scapes or 3 cloves crushed garlic, bay leaf, splash of good red wine. Bring the sauce ingredients, except the basil, to a boil then reduce to simmer. Put your pasta water on once the sauce is simmering (it needs longer to cook than canned tomatoes). Drain the pasta and combine with the sauce. Shred the basil and stir into the warm sauce. Again a good parmesan if you would like, but it doesn’t need it. Serve with a glass of that red wine you opened!

Aruban Penne Pasta is called what? Puttanesca

I learned many years later that this sauce has an actual name: Puttanesca. This sauce has a saucy history as well! Some say that it was a favorite of Italian prostitutes back in the 1700s. The dish was quick and easy, making it the perfect high protein meal to have in-between clients. The aroma was also thought to be very enticing, luring costumers in for a quick bite. I'll admit, this sauce fills the house with a terrific smell!

Here is a Classic Puttanesca Sauce Recipe from Coooking.NYTimes

But frankly, I prefer my toss together Aruban Penne Pasta that takes about 20 minutes start to finish.

Puttanesca

Ingredients

Salt to taste

3 tablespoons olive oil

3 or more cloves garlic, lightly smashed and peeled

3 or more anchovy fillets

1 28-ounce can whole plum tomatoes

Freshly ground black pepper to taste

½ cup pitted black olives, preferably oil-cured

2 tablespoons capers

Crushed red pepper flakes to taste

1 pound linguine or other long pasta

Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

PREPARATION

Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.

Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.

Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.