Yesterday, I ran the Brooklyn Half Marathon. With the race day forecast calling for hot and humid conditions and my training being nowhere near adequate, the best pre-race preparation I could do was to eat a carb-heavy meal that would power my ill-trained body through the race. I ended up making spaghetti puttanesca; a meal that was both carb-laden enough to give me energy for all 13.1 miles and salty enough to help me avoid cramps during the race. The result: a personal best half marathon time. Normally, I would take all of the credit for a great race, but this time all the credit goes to the puttanesca power.
- 1 lb. spaghetti
- kosher salt
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 28 oz. can whole tomatoes in juice, crushed by hand
- 5 basil leaves
- 3 anchovy fillets, minced
- 1 1/2 tbsp. capers, drained
- 1/2 cup pitted Kalamata olives, halved
- 1/2 tsp. red pepper flakes
- 1 tsp. oregano
- Ground black peppercorns
- Parmesan cheese, grated for serving
- Cook spaghetti in boiling salted water according to directions on box.
- Meanwhile, heat olive oil in a large sauce pan over medium heat. Add garlic and saute until fragrant, about one minute.
- Add tomatoes and juice, basil, anchovies, capers, olives, pepper flakes, and oregano. Simmer over medium-low heat until thickened, about 10 minutes. Add pepper to taste.
- Drain pasta and toss with sauce. Serve with Parmesan cheese.