A Series of Unfortunate Events-Puttanesca Sauce

Recently, in our Red Snail Classroom, we finished reading the first book in the series by Lemony Snicket; "A Series of Unfortunate Events."  In the book the Baudelaire children are asked demanded to make dinner for Count Olaf's theater troupe.  The children had been raised in privilege and had no idea what to make, but after hunting through several cookbooks they stopped on Puttanesca Sauce.  The sauce is a tasty version of spaghetti sauce and is served the same way as spaghetti.  So with the finishing of the book, we decided to celebrate by recreating the scene of the children making the sauce and serving it to the theater troupe. 

 Although we didn't have a theater troupe, we did have the three of us to serve it to instead.  Here is how we made our version of the Baudelaire children's Puttanesca Sauce.

What you'll need:

• A sauce pan
• Dutch oven

1.  Linguine or angel hair pasta.
2.  Kalamata Olives 
3.  Capers 
4.  Whole tomatoes (Smashed by hand)
5.  Olive oil
6.  Garlic (Chopped)  I used garlic in a jar, but fresh is always best.
7.  Parsley (Chopped)
8.  10-12 cherry tomatoes (Halved)
9.  Small white onion (Chopped)
10.  Garlic French Bread (Optional)

You can also have the book!  You can buy your own copy here, and start reading this wonderful series too!

1.  Cook the Linguine according to the package directions.  Drain and place in a glass bowl.  Top the Linguine with a tablespoon of butter.

2.  Add a tablespoon of olive oil to the sauce pan and heat over medium high heat.  Add two cloves of chopped garlic, and chopped onion to the sauce pan and sauté until golden brown. 

3.  Add the smashed whole, canned tomatoes with their juices, and the cherry tomato halves to the sauce pan.  Skylar loves this step because I let him smash the canned tomatoes with his hands.  Be sure and cut the tomatoes in half first before smashing.

4.  Increase the heat, and add in the capers, Kalamata olives, and 10 springs of chopped parsley, with the stems.

5.  Stir the ingredients together and allow to boil slightly for about eight minutes.  Reduce the heat to low.

6.  Dish up your pasta into individual serving dishes and add the Puttanesca sauce on top of the pasta.

7.  Finish the dish off with a few sprigs of chopped parsley, and a little drizzling of olive oil.

This is such a great way to incorporate reading with cooking.  It teaches two things at once.

We have started reading "Book the Second":  The Reptile Room.  We are so excited to see if the Baudelaire children will finally find their good luck in this book.  

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