Puttanesca Sauce with Spaghetti
Description
If you are looking for a great pasta and sauce, then this one is for you. It is typically made with chopped anchovies, but this recipe can be altered and still be wonderfully delicious without them. Be sure to use the San Marzano Italian plum tomatoes.
Ingredients
3/4 c. good-quality olive oil
1 c. onion, finely diced
3 garlic cloves, peeled and minced
6 anchovy fillets, chopped (optional for those not liking anchovies or vegetarians)
1/4 c. dry white wine
4 c. hand-crushed, canned, imported San Marzano Italian plum tomatoes, with juice
1 c. Gaeta (or other brine-cured black olives)
olives, pitted and sliced
2 T. salt-packed capers, well rinsed
dried red pepper flakes to taste, optional
Salt and pepper, to taste
1 lb. spaghetti, your favorite
10 fresh basil leaves, torn
pinch dried oregano
2 T. chopped Italian parsley
grated Parmesan
Directions
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Place oil, onion, and garlic in a large sauté pan over medium-low heat. Sauté for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and sauté until anchovies have dissolved into the oil.
Raise heat and add wine. Bring to a boil, then stir in tomatoes, olives, capers, and, if using, red pepper flakes. Return to a boil. Lower heat and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper and simmer for 10 minutes.
Cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.
Just before serving, stir basil and oregano into the sauce.
Drain spaghetti. Return drained spaghetti to the pot. Over medium-high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour onto a large serving platter or in a bowl. Spoon remaining sauce over the top. Sprinkle with grated Parmesan and parsley. Serve.
Serves 4 as a main dish or 6 as a pasta side.
**If you leave out the anchovies, you can replace their saltiness with green olives.