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Strangler Pasta with Fingerling Potatoes - Gather Journal

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    
FRENZY (1972)

Strangler Pasta with Fingerling Potatoes

Mains from Issue 3 – Spring / Summer 2013 – Rough Cut

Hitch himself was the son of a green grocer so it’s fitting that the fruit and vegetable market would figure into this shocker about a serial killer prowling the streets of London for his next victim. The killer’s modus operandi is strangulation by necktie, so we made a twisted strozzapreti pasta (Italian translation, “priest strangler”) with fingerling potatoes since one of his victims turns up in a flatbed truck full of spuds.

serves 4




  • ½ lb pasta, preferably strozzapreti
  • ½ cup frozen peas
  • ½ lb fingerling potatoes, cut into ¼-inch thick rounds
  • 1 cup water
  • 2 Tbsp extra virgin olive oil
  • 4 strips lemon peel (yellow only), cut into very thin slices
  • ½ cup pitted picholine or other green olives, halved
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup chopped parsley
  • 3 Tbsp capers, chopped

  • 1

    Cook pasta in boiling, salted water until almost al dente. Stir in peas and cook 2 minutes longer. Drain.

  • 2

    Meanwhile, put potatoes, water, oil, lemon peel, olives, salt, and pepper in a skillet and simmer, covered, just until potatoes are tender, 8-10 minutes. Stir in pasta and peas and cook just until heated through. Stir in parsley and capers. Check seasoning, and serve.