Recipe by Newlee
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
Directions See How It's Made
- 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.