Cheap & Easy Pasta Puttanesca
By: Gorey
Published: Thursday, December 10, 2009 - 4:55pm

Ingredients




3 tablespoons olive oil
4 large garlic cloves, minced
1/4 cup black olives, pitted and rough chopped (kalamata, gaeta, etc.)
1 can anchovy fillets
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.

About


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