Prep 10 mins
Cook 10 mins
This recipe is much like a puttanesca sauce but without the anchovies. It can be salty so be sure to rinse the olives and capers, especially if you can't find low-salt tomatoes. It's from a cookbook called "Pasta Light" which I've had for 15 years. I wanted to post it here to save it. My picky husband will eat this straight from the pan, before it even goes onto the pasta. Best served with "strand" pasta like spaghetti or linguine, rather than shapes. The recipe doubles well - I often double and freeze half.
- 1 lb spaghetti or 1 lb linguine
- 1 tablespoon olive oil
- 3 medium garlic cloves, minced
- 1 small onion, coarsely chopped
- 1 (16 ounce) can no-salt-added whole tomatoes, with their juice
- 1 cup about 48 medium pitted black olives, drained, rinsed and chopped into about 4 pieces each
- 3 tablespoons capers, drained and rinsed
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 2 teaspoons sugar
- 1⁄2 tablespoon dried oregano
- Prepare pasta according to package instructions.
- In a large skillet, heat olive oil and saute onions till they start to turn clear.
- Add the garlic and saute briefly. Don't let it brown.
- Add the tomatoes, breaking them up with your hands or a spoon.
- Stir in the rest of the ingredients.
- Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.
Very nice! Used 2 fresh tomatoes, added 1 large fresh mushroom and fresh basil too.
Made this for my Mom and Mother-in-law...rave reviews from everyone. I threw in some cooked chicken to make it a bit hardier!
Used sundried tomatoes (oil packed) & added boneless chicken breasts. Finally I added some pine nuts. YUMMY!! 2nd time I added canned/jar artichoke hearts. yummy too.