Wow! I would rather have a plate of this Pasta Puttanesca over tomato sauce spaghetti any day. In the absence of a tomato sauce… the flavors really stand out.
This dish originated in the red light districts of Italy when the ladies of the night needed a quick and cheap meal after a long nights work “at the office.”
Great recipe. Very versatile and adaptable too, whatever veggies or meat that is on hand can be used.
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Pasta Puttanesca
Ingredients
- 1/2 pound spaghetti
- 1 14 ounce can Italian tomatoes
- 1/2 teaspoon sugar
- 4 tablespoons flat leaf parsley
- 4 garlic cloves minced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1/4 cup olive oil
- 1 teaspoon anchovy paste optional
- 2 tablespoons black olives minced
- 2 tablespoons green olives minced
- 1 tablespoon capers
- 3 green onions chopped
- 3 ounces red wine
- parmesan cheese
- fresh basil leaf chopped
Instructions
- Sauté the onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
- Add the tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
- Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti!
- While this is simmering, prepare the spaghetti until done and drain.
- Sauce should be ready now so combine pasta and sauce and toss well.
- Top with Parmesan cheese and fresh basil.
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Recipe based on one by Pot Scrubber
Photo by **Tinkerbell**