This is an earthy, bold, Mediterranean style sauce that I make for our family. It’s quick and easy and you can usually assemble it with basic ingredients from your pantry. Don’t be intimidated by the anchovies and do not consider leaving them out, even if you don’t like them! “Puttanesca” literally means “ladies of the night.” I assume it earned this name because it is such a hearty, robust, spicy, “saucy” sauce.
Pasta Puttanesca
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 4 cups
Ingredients
- 2-28oz cans Italian plum tomatoes, seeded and chopped
- ¼ cup olive oil
- 1 tsp oregano
- 1/8 red pepper flakes
- ½ cup black olives
- ¼ cup drained capers
- 8 anchovy fillets, chopped
- 4 garlic cloves, chopped
- ½ cup parsley, chopped
- salt to taste
Instructions
- Combine all ingredients except olive oil. You can either chop the tomatoes and other ingredients lightly, pulsing in the food processor, or chop by hand. You may choose to leave the sauce a little "chunky" or process until smooth. Heat the olive oil in a deep skillet. Add tomato mixture. Gently simmer the sauce for 20- 30 minutes allowing flavors to blend. Serve over your favorite pasta with fresh grated parmesan cheese.
- Recipe Type : All Recipes, Mains, Rice, Grains, Noodles
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