Pasta Puttanesca
By
Barbara Jones
@Barbarica
1
"Puttana" means "Lady of the Evening" in Italian. Supposedly the lady cooked this easy meal while she entertained her clients.
Ingredients
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3 Tbspolive oil
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1 largeonion, chopped 3/4 in
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1 largebell pepper (can use any color)
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2 largegarlic cloves, chopped
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1 can(s)28 ounce crushed italian tomatoes
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1/2 cblack olives, rough chopped
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1/2 cgreen olives w/piemento
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1 Tbspcapers, to taste (dh dislikes so i omit)
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2 Tbspbasil, fresh or
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3 Tbspbasil, dried
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1 tspred pepper flakes
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1 pinchblack pepper,
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16 ozspaghetti
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1 tsporegano, dried
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1/4 cparmesan cheese or romano cheese
How to Make Pasta Puttanesca
- In a large heavy skillet, heat the oil until hot and fragrant. Add onions and turn down to medium. Add fresh peppers and saute for another 5-7 min.
- Add garlic and cook 30 seconds longer. Do NOT brown garlic.
- Add dried herbs. Immediately pour in can of crushed tomatoes. Bring to a gentle boil.
- Stir in the olives. Simmer for an additional 20 minutes
- While the sauce is cooking, prepare pasta according to package directions. Use a nice heavy pasta, at least linguine.
- Drain pasta, add sauce, and pass grated Parmesan or Romano cheese.