Ingredients
- 1/4 cup olive oil
- 1 cup finely chopped onion
- 6 cloves minced garlic
- 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
- 1 cup tightly packed, pitted, and halved Kalamata olives
- 2 tablespoons tomato paste
- 2 tablespoons drained capers
- 2 tablespoons minced anchovy fillets (about 8 fillets)
- 1/2 teaspoon dried crushed basil
- 1/2 teaspoon dried crushed red pepper flakes
- Salt
- 1 pound penne pasta, cooked to al dente
Directions
In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.
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By Lumiuni
on March 01, 2012
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I've been making puttanesca from scratch for years without a recipe, but I decided a while ago to find a formal recipe to go off of for the sake of consistency. I really like this one as a core recipe to start from. I usually make it to use up tomatoes that have been sitting around, and supplement with canned tomatoes if I don't have enough fresh. I used anchovy fillets once, then decided a heavy tablespoon of anchovy paste was easier and I don't notice a difference in flavor. And I skip the tomato paste, since I don't want to open a can for such a small amount. A splash each of balsamic vinegar and white wine add a lovely flavor. One of my favorite things with this recipe (and puttanesca, in general is that I don't have to measure anything - it's very forgiving (but careful with those red pepper flakes. Top it with some shaved parm and you'd think you had ordered take out from a fancy Italian place
The best part? My toddler loves it. Devours every last bit.
By Queen.of.Tarts
Mariposa, CA
on February 03, 2012
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Just made this with my sister and we both loved it. Even my 4 year old daughter enjoyed it. Will be made again and again.
By mia_kat_12638505
on December 08, 2011
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I thought this was great! I took the offerred advice and halved the tomatoes and olives; it was perfect. I liked this recipe because it was simple, fast, and flavorful.
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