Puttanesca Pasta Sauce

Name: Puttanesca Pasta Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6-8 serving(s)
Ingredients: 1/4 cup golden raisin; 1 cup quality extra virgin olive oil; 15 green colossal olives, pitted and chopped; 12 kalamata olives, pitted and chopped; 1/2 cup pine nuts, toasted and chopped; 3 garlic cloves, chopped; 2 anchovies, finely chopped; 1 pinch cayenne pepper; 3 ripe tomatoes, seeded and diced; 4 tablespoons capers; 2 tablespoons chopped fresh dill or 2 tablespoons chopped fresh parsley; fresh ground black pepper; 1 1/2-2 lbs pasta, cooked and drained; freshly grated parmesan cheese (to garnish)

Submitted by Chef Regina V. Smith

"This pasta sauce hails from the funky Kingston, Ontario restaurant- Chez Piggy. This is a big, bold, grownup taste - emphasizing olives, anchovies and capers over tomatoes with a sweet back note from raisins. Not for the faint of heart. Give it a try."

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Ready In:: 25mins
Ingredients:: 14
Serves:: 6-8

ingredients

¹⁄₄ cup golden raisin
1 cup quality extra virgin olive oil
15 green colossal olives, pitted and chopped
12 kalamata olives, pitted and chopped
¹⁄₂ cup pine nuts, toasted and chopped
3 garlic cloves, chopped
2 anchovies, finely chopped
1 pinch cayenne pepper
3 ripe tomatoes, seeded and diced
4 tablespoons capers
2 tablespoons chopped fresh dill or 2 tablespoons chopped fresh parsley
fresh ground black pepper
1 ¹⁄₂ - 2 lbs pasta, cooked and drained
freshly grated parmesan cheese (to garnish)

directions

Soak raisins in hot water for 15 minutes until soft, then drain and chop.
Warm the olive oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through.
Toss with hot pasta and garnish with cheese.

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RECIPE SUBMITTED BY

Chef Regina V. Smith

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.

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