Monday, June 7, 2010


I love olives and capers in pasta. I eat pasta puttanesca, pizza puttanesca, chicken puttanesca..okay stop me!!!!!
Story goes this racy, robust sauce was named for the Italian ladies of the night (the puttane). It is quick and easy and CHEAP. It is pretty zesty so make sure you are serving it to the right crowd. Pour a nice earthy red wine to compliment the sauce. If you are making this when good tomatoes are no where to be found, open a can of San Marzano diced tomatoes and drain most of the liquid out. Also if you think 3/4 cup kalamata olives are too much flavor, mix with some traditional black olives.
8 tbl good olive oil
3 large shallots diced
2 large garlic cloves minced
2 cups Roma tomatoes (small diced)
3/4 cup sliced kalamata olives
1/4 cup golden raisins
2 tbl drained capers
3/4 cup white wine
1/2 tsp crushed red pepper flakes
1/4 cup fresh oregano chopped
1/4 cup fresh basil chopped
grated parmesan cheese
1 lb linguini, penne or pasta of your choice
Heat 4 tbl olive oil in a saute pan. Add shallots and garlic and cook until tender. Add tomatoes, olives, raisins, capers, white wine, red pepper flakes and oregano and cook until the tomatoes are broken down and sauce is thickened. Add salt and pepper to taste. Keep warm.
Meanwhile cook pasta according to package directions and reserve 1/2 cup pasta water.
In a large serving bowl, pour in sauce, pasta and pasta water. Gently toss and add basil. Drizzle with remaining olive oil and don't hold back on the parmesan cheese.
This is a meal in itself, but if you think you need another dish go with a light fresh salad to offset the BIG flavor of this sauce.


Post a Comment

Popular Posts