Pasta Puttanesca
By
Barbara Jones
@Barbarica
1
This recipe is easily doubled. Start boiling your water as soon as you start cooking this sauce.
"Puttana" means "Lady of the Evening" in Italian. Supposedly the lady cooked this easy meal while she entertained her clients.
"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.
About Pasta Puttanesca
Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
