Puttanesca Sauce

3 May

This is a recipe from my America’s Test Kitchen Family Cookbook. I really liked this sauce as it was very tangy from the brine of the capers and kalamata olives. A great alternative to a more traditional tomato sauce. And it went great as a side dish with some Italian themed chicken later in the week! Two meal bonus!

 

Makes 4 cups, enough to sauce 1 pound of pasta

Start to Finish: 25 minutes

“We like Kalamata or Niçoise olives in this sauce because they have a nice briny flavor, but nearly any black olive will work here. Avoid canned California black olives, however: They are actually green olives colored black with a chemical additive. If you like the fruitiness of extra-virgin olive oil, stir a tablespoon or two into the sauced pasta before serving. This sauce goes well with long, thin pastas such as spaghetti or linguine.”
 
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 4 teaspoons anchovy fillets (about 8 fillets)
  • 1 teaspoon red pepper flakes
  • 3 (14.5-ounce) cans diced tomatoes
  • ½ cup Kalamata olives, pitted and chopped medium
  • ¼ cup minced fresh parsley
  • 3 tablespoons capers, rinsed
  • Salt and Pepper

1. Cook the oil, garlic, anchovies, and red pepper flakes in a medium saucepan over medium heat, stirring often, until the garlic is fragrant but not browned, about 2 minutes.

2. Stir in the tomatoes with their juice and simmer until thickened slightly, 15 to 20 minutes.

3. Stir in the olives, parsley, and capers. Season with salt and pepper to taste. When tossing the sauce with pasta, add some of the pasta cooking water as needed to loosen the consistency of the sauce.

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2 Responses to “Puttanesca Sauce”

  1. whatsaysyou May 4, 2011 at 7:13 am #

    Thanks for sharing this sauce recipe and you made a pasta fan’s day

  2. Rufus' Food and Spirits Guide May 7, 2011 at 6:36 am #

    I love capers and black olives with red sauce. But you really had me with the anchovies. Great recipe!

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