Pasta Puttanesca
 
 
Author:
Recipe type: Main
Cuisine: Italian
Ingredients
  • I pound box of pasta, your choice- See note below.
  • ½ c. Extra-Virgin Olive Oil
  • 3 cloves of pressed garlic
  • 1 t. red pepper flakes
  • 1-28 oz. can of fire-roasted diced tomatoes-including the juices-I use Muir Glen.
  • 1 T. fresh basil, chopped or 1 t. dried basil if fresh is not available
  • 1 T. fresh oregano, chopped- 1 t. dried oregano if fresh is not available.
  • ½ c. Kalamata olives, pitted and chopped
  • 3 T. capers
  • 2 T. tomato paste
  • ½ c. Chianti or Merlot
  • Parmesan cheese, grated
Instructions
  1. Heat salted water to boiling and cook pasta to "al dente" stage. Try to time it so the sauce is done prior to the pasta.
  2. Drain and reserve 1 cup of the pasta water.
  3. Heat olive oil in saucepan over low-medium heat.
  4. Add pressed garlic and red pepper and cook about 30 seconds.
  5. Slowly add in the tomatoes, basil, oregano, olives, capers, wine and tomato paste.
  6. Stir to combine and turn heat up to medium.
  7. Cook while stirring occasionally for about 10 minutes.
  8. If the sauce is thicker than you like, add the reserved pasta water, a little at a time, until you obtain your desired consistency.
  9. Place sauce over pasta and sprinkle with grated parmesan cheese.
  10. Note: You probably will not use entire amount of pasta for this recipe. You may combine pasta with the sauce, if using a 12 ounce box of pasta. Or, you may cook ¾ of the one pound box and save the rest for another dish.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/pasta-puttanesca/