Puttanesca Sauce
Recipe #15 in my 40 Day Challenge
There is nothing like a a homemade sauce for pasta! Red, white, simple, complex, creamy or not it just sings with flavor. Whipping up a wonderful sauce really does not take much time at all , just some good ingredients and a little bit of love!!
Did you know the name Puttanesca comes from the Italian ladies of the night from long ago...kinda funny!
This is a favorite sauce of both my my sister and my husband. When I first started dating my husband, often we would go to a neighborhood restaurant for dinner.
Just about every time we did, my sister and my husband would order the Pasta Puttanesca. I however had no interest in it (I am kind of funny about black olives in my food). I decided to whip up some of the sauce last week as a surprise for the two of them. It was easy, it was delicious, even mu brother in law (who eats like 2 vegetables on the planet)loved it! My sister then requested I whip up a big pot of it for her daughters 7th birthday party that weekend - and I did...I ran out the back door and took a quick picture of the pot of sauce before I let the folks have at it lol!
This sauce is LOADED with flavor - and you of course can customize it to your taste!This WILL be a new staple sauce in my house for sure...and my husband is quite happy about that!
Puttanesca Sauce
-adapted from Jim Fobel
3 TBS olive oil
2 large garlic cloves, minced
¼ cup chopped fresh parsley
1 large fresh jalapeno, finely chopped (I used the seeds for heat as well)
1 can large black olives, sliced into rings
2 teaspoons anchovy paste
3 TBS capers (or what the heck, throw in the whole jar...they are small)
1 can (28 oz) whole tomatoes (the best you can find, cut into chunks
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon Cajun seasoning (optional - we like things spicy)
12 ounces of spaghetti or linguine
In a large pot, pour in the olive oil and set over low heat. Add the garlic and sizzle gently until softened (1-2 minutes). Add in the parsley and jalapeno and increase the heat to medium. Add in the olives, anchovy past, capers (and anchovies if you are using)and stir for 2 minutes. Add in the tomatoes, sugar, salt, Cajun spice and continue to cook for 5 minutes.
Serve with pasta and some grated Parmesan cheese.
Options: If you dig anchovies, add in 1 2oz can of flat anchovies, chopped. In place of the Cajun seasoning, add in red pepper flakes to your taste. Add in a few stalks of green onions/scallions chopped (saute w/ the garlic).
Enjoy!!
carolinaheartstrings says
My mouth is watering just reading the recipe. I can only imagine how yummy this is.
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carolijnaheartstrings says
That looks so yummy. It is maknig my mouth water just looking at the picture. Cannot wait to try it.
Anonymous says
That looks so yummy. It is maknig my mouth water just looking at the picture. Cannot wait to try it.