Traditionally, Puttanesca sauce is an aromatic tomato sauce known as “whore’s pasta” because it is quick and easy! We sometimes refer to it as “pungent pasta” because it has a strong aroma and bold earthy flavors. But, broken down to its basic elements it is a very flavorful and hearty condiment. This is less a sauce and more a saute of ingredients in olive oil that coats the pasta in Italian goodness!
¼+ cup O&CO. Basil Specialty Oil**
3 cloves garlic, peeled and minced2 anchovy filets, minced
¼ cup sundried tomatoes, coarsely chopped**
¼ cup Kalamata black olives, pitted**
2 tablespoons capers, rinsed and drained
2 tablespoons “Denise’s Peppers” (or 1 small red chili pepper, chopped or ½ teaspoon crushed red pepper flakes)
¼ cup red wine
Salt**
1 lb. spaghetti (homemade)
Freshly grated Parmigiano-Reggiano
1 tablespoon fresh parsley, chopped
Heat basil oil in a large skillet over medium-high heat. Add garlic and anchovies and sauté for 30 or so seconds. Add sun-dried tomatoes, olives, capers, and red peppers, wine and season taste with salt. Continue to simmer, stirring occasionally for 5 minutes more until liquid is reduced and the flavors have melded. Cover and remove from heat.Meanwhile, cook pasta in a large pot of boiling salted water until al dente, 10-12 minutes. Drain in colander, and then add to pan sauce, tossing until well mixed. Serve the pasta with grated Parmesan cheese and fresh parsley. Take a minute to take in the aroma (especially basil!) of this amazing dish!
*Recipes including the use of O&CO products (whether specific or not) are encouraged. To enter the contest, click on the Cooking with O&CO tab and submit your recipe two fans will win a Gift basket each valued at $150.00.
** Ingredients available at O&CO.
1 comment:
A quick sauce it may be but it is highly savoured and has a very strong aroma. I think just the right mixture of a bit of everything. Looks good too. Will try this sometime although not sure if I can get all then ingreadients over here.
Post a Comment