Prep 20 mins
Cook 20 mins
Pasta Puttanesca literally means "Harlot's Pasta". This zippy, mildly spicy sauce was made by the ladies of the night in Italy after a day's work. Use whatever noodle style your family enjoys, but I recommend traditional linguine or penne. This dish is extremely adaptable to your own taste. Try adding peppers or Italian sausage for a different flavor.
- 1 lb pasta
- 2 (28 ounce) cans crushed tomatoes
- 1 (28 ounce) can diced tomatoes (or 2 smaller cans)
- 1 1⁄2 cups onions, chopped (1 large onion)
- 1 tablespoon jarred minced garlic
- 1 (8 ounce) jar capers, drained and rinsed (or small jar)
- 1 (15 ounce) can black olives, drained and roughly chopped
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon anchovy paste (optional)
- 1 cup fresh parsley, chopped (stems removed)
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper (to taste)
- 1 tablespoon italian seasoning (to taste)
- 1⁄2 cup parmesan cheese
- Cook pasta to al dente pasta according to package directions.
- Meanwhile, sautee onion, crushed red pepper, anchony paste and garlic in a large, deep sauce pan in olive oil over medium heat until soft. Season with salt and pepper.
- Add all other ingredients EXCEPT parsley, seasoning to taste.
- Stir well, and let simmer 10-20 minutes on low.
- Add parsley in last three minutes of cooking.
- Toss sauce with pasta.
- Top with cheese to taste, and serve.
Excellent dish! Next time I'll take it easy on the red pepper flakes ;) Thanks!