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Pasta Puttanesca

Source of Recipe


From "Sacramental Magic in a Small-Town Cafe"






List of Ingredients



• 1/4 cup extra-virgin olive oil
  
• 1 medium onion, finely diced
  
• 6 large cloves garlic, minced, plus 6 large cloves garlic, slivered
  
• 1 carrot, grated
  
• 1/2 cup chopped flat-leaf parsley
  
• 2 Tbsp dried oregano
  
• Two 28-ounce cans good-quality whole peeled plum tomatoes with basil
  
• 20 Greek Kalamata olives
  
• 4 Tbsp olive juice (from the Kalamata olives)
  
• 3 Tbsp capers, rinsed and drained
  
• 1 tsp salt
  
• 1/2 cup dry red wine
  
• Freshly grated Romano or Parmesan cheese, to taste
  
• 1 lb. dried or fresh linguine or your favorite pasta, cooked according to the directions on the package
  






Instructions



1. In a heavy-bottomed saucepan, heat the olive oil to medium-hot. When the oil begins to ripple, add the onion and stir until it becomes translucent. Add the minced garlic and stir for 1 minute. Add the grated carrot, parsley and oregano and stir for 1 additional minute (you want the ingredients to burst their flavor in the oil, but not brown).
   
   
2. Add the undrained tomatoes and bring to a boil, stirring constantly. Boil for 3 minutes, breaking up the tomatoes with a spoon, kitchen shears, or a potato masher. Reduce the heat to medium, cover and simmer for 1 hour, stirring occasionally.
   
   
3. Remove the lid, add the olives, olive juice, capers, slivered garlic, salt and red wine. Simmer, uncovered, for 1/2 hour to reduce.
   
   Prepare the pasta and serve topped with the sauce and a sprinkling of grated cheese.