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 Wanda's world
Cordova, TN
on November 12, 2012
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I was searching for a recipe for puttanesca sauce like I had had many years ago at Market City Caffe in Old Town Pasadena. This recipe is delicious and even better! I had read previous reviews about cutting back to one 28 oz. can of tomatoes and had decided to not follow that advice. However, when I went to purchase the tomatoes, all the 28 oz cans were badly dented and I ended up with one 35 oz. can. After preparing this sauce, I have to disagree with cutting back on the tomatoes. I don't believe 56 oz of tomatoes is overkill and in fact, would balance the recipe. 35 oz. was not enough.
I try to follow a recipe to the "T" the first time I make it, (unless there are glaring errors and then add/subtract to it how I prefer the next time I make it. I wouldn't take away a thing from this recipe....it's simply delicious and I'll definitely use it again!
By pgray12
Aurora
on July 16, 2012
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AMAZING!!!I served this for two separate dinner parties and it was a major hit!!I did change a few things though. I added the green olives that were suggested earlier in addition to the black. I also added artichoke hearts and sauted prawns and scallops. In addition to that I do not like really chunky tomatoe sauce so when it was half way done I removed most of the add ins and blended the tomatoes.
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.
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