Pasta Puttanesca

Pasta Puttanesca

Are you looking for a simple and delicious (nearly) meatless meal, ready for the table in under 30 minutes? Well, have I got a light and lovely pasta for you! Pasta Puttanesca…stamp your ticket to a speedy dinner.  

I’ve been making Puttanesca for a while now when I’m looking for something super simple and super quick. The literal translation for Spaghetti alla puttanesca is  “in the style of a whore (or prostitute).” I confess, this makes me giggle every single time I make this quickie dish. Erhmm…

Anyway, it’s a tomato based sauce that has olives, capers, onion, garlic, oregano, crushed red pepper and anchovies.  Okay, yes. I said anchovies. Honestly, do not be afraid of them…when cooked in this dish, they just melt away to nothing but salty deliciousness. Put. in. the. anchovies!


Being an olive fan, I use both green and ripe black olives in my sauce. I also add a bit of wine and balsamic vinegar; the addition of those two things really adds a lot to the sauce. I’ve seen Puttanesca made with only diced tomatoes (fresh are best, but canned work well) but I add a bit of tomato sauce so the spaghetti is covered with a nice tinge of red.

It’s not an easy thing for me to pass off a (nearly) meatless meal to Mr. Saucy, but this one wins him over every time. It’s not only fast, it’s delicious. I hope you’ll try it.

P~

Pasta Puttanesca
 
A tomato based sauce that has olives, capers, onion, garlic, crushed red pepper and anchovies. Okay, yes. I said anchovies. Honestly, do not be afraid of them...when cooked in this dish, they just melt away to nothing but salty deliciousness. Put. in. the. anchovies!
Author:
Recipe type: Entree
Ingredients
  • 8 ounces angel hair pasta, cooked, drained
  • 1 tablespoon olive oil
  • ½ small onion (about ½ cup), diced
  • 3 garlic cloves, minced
  • 14 ounces diced tomatoes
  • 8 ounces tomato sauce
  • ⅓ cup dry red wine
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano leaves (or 1 Tbs fresh)
  • ½ teaspoon crushed red pepper flakes
  • 1 ounce anchovy fillets (half of a 2 ounce tin), drained of oil, chopped
  • ¼ cup green olives, sliced
  • ¼ cup ripe black olives, sliced
  • 1 tablespoon capers
  • 3-4 fresh basil leaves, cut in chiffonade fashion
Instructions
  1. In a medium-sized sauce pan, put salted water on to boil.
  2. In a large nonstick skillet, over medium-high heat, add the olive oil, onion and garlic.
  3. Saute about 2 minutes.
  4. Lower the heat to medium and add the tomatoes, tomato sauce, red wine, balsamic vinegar, oregano, red pepper flakes and anchovy.
  5. Simmer for about 9 minutes, or until the sauce is slightly thickened.
  6. Add the green and black olives and capers.
  7. Cook and drain the pasta...most angel hair pasta cooks in about 4 minutes.
  8. Toss the drained pasta in the sauce, mixing well, with tongs or a large pasta fork.
  9. Sprinkle with fresh basil (parsley works nicely too).
  10. Serve.

The Puttanesca Sauce simmering…

Pasta Puttanesca

 

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

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