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 minced
- 2 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)
- ¼ cup red wine
- 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!