On Tuesday, I was given a rare opportunity to cook just for my husband and me. Alex had an evening baseball practice, so the kids were fed early. With no sensitive taste buds to consider, I could make something spicy. Puttanesca sauce popped into my mind. I've only had it twice before, both time from jars. One was good the other not so good. Once I started looking through recipes I realized there was no reason, ever, to eat Puttanesca sauce from a jar, it is quick and easy to make at home.
This sauce is bold and spicy. All the flavor comes from things I love that the kids hate, crushed red pepper, Kalamata olives, capers, and anchovies. Hubby and I really loved it. I used Perciatelli noodles, long tubular pasta that is like very thick Spaghetti. I love this pasta because it doesn't stick together, so the sauce coats every noodle beautifully.
I highly recommend trying this sauce. I woke up Wednesday morning thinking of the deliciousness, I had leftovers for breakfast!
Spaghetti Alla Puttanesca
Makes 4 servings
1/4 C. extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2 oz. can peeled tomatoes in puree
1/2 C. Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 T. drained capers
1 t. dried oregano
1/2 t. dried crushed red pepper
3/4 lb. spaghetti
2 T. chopped fresh Italian parsley
Grated Parmesan cheese
Heat oil in a large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese and basil.