Pasta Puttanesca
Last March at the beginning of the pandemic puttanesca was a popular dish on social media because it uses ingredients most of us already have in our kitchen. It has long been a favorite at our house but I didn’t make it because I like this hearty, chunky, tomato sauce in the winter. To me it tastes better with canned tomatoes rather than fresh ones and you want the sauce chunky not watery. It is also important to use a strongly flavored olive like kalamata; substituting a California black olive will not work here. You could on the other hand exchange the anchovies for miso if you’d rather eat a vegetarian meal. The leftover tomato juice will be great in your next soup pot, but if you absolutely must add it to the recipe make sure you cook it down and then add a tablespoon or two of tomato paste, stirring to combine before you add the rest of the ingredients. The paste will help thicken the sauce. A thickened sauce intensifies the flavor and just makes every part of this dish sing. The dish comes together quickly, so it helps to have all your ingredients measured out and ready to toss into the pan. Though the sauce doesn’t take hours to make, it is better if you leave it on a low simmer for 30-45 minutes to let the flavors meld. If you haven’t had pasta puttanesca before I think you will be surprised at how satisfying this dish is. The salty smooth olive, the slightly brined and tart caper, the earthy tomato and the slight bite of the al dente pasta are perfect on a cold winter night.
Serve with a green salad and loaf of good bread.
Photo by: Claudia Alexander
Pasta Puttanesca
Ingredients
- 1/2 cup of olive oil
- 2 cans of whole peeled tomatoes -2 1/2 lbs. drained and torn (save the liquid for your next soup recipe)
- 1/4 cup drained capers rinsed
- 4 large cloves of garlic minced
- 6 anchovy fillets
- 1/2 cup chopped parsley
- 1/2 pitted sliced kalamata olives
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 lb dried linguini pasta cooked al dente
Instructions
- Place a large pot of salted water on the stove and bring to a boil. Cook the pasta according to the instructions on the package.
- While the water is coming to a boil start the sauce. Warm a large sauté pan over medium heat. Add the olive oil and the drained tomatoes (see above if you are adding the juice from the tomato can). Bring to a low boil. Add the olives, garlic, anchovies, and capers, breaking up the anchovies and stirring to combine. Now add the oregano, salt and pepper, and red pepper if using. Lower the heat so that the sauce is cooking at a low simmer—just slightly bubbling. Cook for 30-45 minutes. Taste, adjust the seasoning if necessary.
- When the pasta is finished drain and add to the sauce just before serving.
Ingredients:
Serves 4
1/2 cup of olive oil
2 cans of whole peeled tomatoes -2 1/2 lbs. drained and torn (save the liquid for your next soup recipe)
1/4 cup drained capers rinsed
4 large cloves of garlic minced
6 anchovy fillets
1/2 cup chopped parsley
1/2 pitted sliced kalamata olives
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 lb dried linguini pasta cooked al dente
Place a large pot of salted water on the stove and bring to a boil. Cook the pasta according to the instructions on the package.
While the water is coming to a boil start the sauce. Warm a large sauté pan over medium heat. Add the olive oil and the drained tomatoes (see above if you are adding the juice from the tomato can). Bring to a low boil. Add the olives, garlic, anchovies, and capers, breaking up the anchovies and stirring to combine. Now add the oregano, salt and pepper, and red pepper if using. Lower the heat so that the sauce is cooking at a low simmer—just slightly bubbling. Cook for 30-45 minutes. Taste, adjust the seasoning if necessary.
When the pasta is finished drain and add to the sauce just before serving.
Photo by: Claudia Alexander