Cooking with Rockstars continued (John Vanderslice)

John Vanderslice has been releasing self-recorded solo albums since 2000. Before that, he fronted the band MKUltra. John is a master of guitar-driven textural indie-pop topped off with edgy and engaging lyrics. He runs his own recording studio, Tiny Telephone, in San Francisco. His client list there reads like an indie-rock Hall of Fame.



John Vanderslice's Variation on Puttanesca Sauce

Ingredients

one can Italian brand san marzano tomatoes
8 cloves of garlic, chopped
4 cured black olives, chopped
2 tbsp Amore sun dried tomato paste
1 anchovy fillet cured in salt (optional)
8 capers cured in salt
pinch of red pepper flakes
good olive oil
sea salt to taste
fresh ground pepper to taste
reggiano parmesan cheese
spaghettini (slightly thinner than spaghetti)

Instructions

Saute garlic in olive oil for a minute. Add anchovy fillet, olives, capers, and tomato paste, continue for two more minutes. Watch the heat, don’t let the garlic brown.
Add red pepper flakes, salt and pepper to taste.
Add tomatoes, bring to quick boil and simmer covered for an hour. Uncover, season to taste, and simmer uncovered for 30 minutes.
Slightly undercook pasta, drain. Add reggiano parmesan cheese to pasta in warm saucepot to melt cheese. Add sauce to taste. Stir vigorously.
Serve on warmed plates with half a baguette on the side.

Source: blip.tv