Cheap & Easy Pasta Puttanesca


Photo: Gorey
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Ingredients

3 tablespoons olive oil
4 large garlic cloves, minced
cup gaeta olives, pitted and rough chopped (kalamata olives can
1 inch can anchovy fillets oil
2 tablespoons brine-cured capers, drained
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1/4 cup onion, chopped fine
1/2 black pepper
28 ounces can whole plum tomatoes
1 tablespoon tomato paste

Preparation

1
Place a deep skillet or medium saucepot on medium heat. Add oil and garlic, saute - stirring constantly so garlic does not brown at all - for about 1 minute.
2
Add anchovies and all their oil. Mash with a fork or potato masher until a paste is formed.
3
Increase heat to medium-high and add olives, capers, oregano, red pepper flakes, onion, and pepper. Saute and stir until well mixed and heated through.
4
Stir in the plum tomatoes and, using the side of the mixing spoon (or a fork and knife), cut them into bite-sized pieces. Add tomato paste and stir well to insure everything is combined.
5
Reduce heat to medium, cover and simmer about 15 minutes, stirring occasionally.
6
Remove lid and continue to simmer (it should bubble but not boil) for another 5 to 10 minutes, or until sauce is slightly reduced and thickened.
7
Serve over al dente pasta, topped with grated Parmesan cheese.

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About

Spicy and rich, this sauce is a nice alternative to regular old marinara - and just as easy to prepare.

Yield:

8 (enough for 1 lb. of pasta)

Added:

December 10, 2009

Creator:

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