Pasta Puttanesca

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Have you made this?

By Barbara Jones
@Barbarica

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.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

4-6

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3 Tbsp: olive oil
1 large: onion, chopped 3/4 in
1 large: bell pepper (can use any color)
2 large: garlic cloves, chopped
1 can(s): 28 ounce crushed italian tomatoes
1/2 c: black olives, rough chopped
1/2 c: green olives w/piemento
1 Tbsp: capers, to taste (dh dislikes so i omit)
2 Tbsp: basil, fresh or
3 Tbsp: basil, dried
1 tsp: red pepper flakes
1 pinch: black pepper,
16 oz: spaghetti
1 tsp: oregano, dried
1/4 c: parmesan cheese or romano cheese

How to Make Pasta Puttanesca

Step-by-Step

1In 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.
2Add garlic and cook 30 seconds longer. Do NOT brown garlic.
3Add dried herbs. Immediately pour in can of crushed tomatoes. Bring to a gentle boil.
4Stir in the olives. Simmer for an additional 20 minutes
5While the sauce is cooking, prepare pasta according to package directions. Use a nice heavy pasta, at least linguine.
6Drain pasta, add sauce, and pass grated Parmesan or Romano cheese.