I’m pretty sure everyone knows what puttanesca means so I won’t go into it. Puttanesca sauce is a spicy, piquant, garlicky, anchovy-imbued delight. Mmm, anchovies. Good thing I’m married and it doesn’t matter if my garlic/anchovy breath offends Joel. He likes it.
I’ve made this a few times, and based on experience I recommend using a long pasta, like spaghetti, spaghettoni or linguine. Use a thicker pasta, not capellini (angel hair), to keep the hot sauce from continuing to cook the pasta – you don’t want to lose that nice al dente bite.
- 1 small onion, finely chopped
- 4-6 garlic cloves, smashed and finely chopped
- 2 TB capers
- 1 tin (50 g) anchovies packed in olive oil, drained
- 2 handfuls (about 200 g) black olives (preferrably oil-packed)
- 1 TB olive oil
- 1 tsp hot chili flakes
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley or 1 tsp chopped fresh parsley
- 1 large tin (800 g) whole peeled tomatoes, drained (reserve half the liquid) and coarsely chopped
- 1 TB tomato paste
- 400 g pasta, cooked al dente
Heat a large saucepan/pot over medium heat and add oil, onion, garlic, anchovies, and capers. Saute mixture until anchovies melt into the oil and onions and garlic are tender. Add herbs, hot pepper flakes, olives, tomatoes, tomato paste and the reserved liquid. Bring sauce to a bubble, reduce heat, and simmer 10 minutes.
Add the cooked pasta to the sauce and toss to coat. Serve sprinkled with fresh basil and grated Parmesan.
Servings: Four (sauce + 1/4 of the cooked pasta). 529 calories
Recipe adapted from Jamie Oliver for Food Network.