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Pasta: Puttenesca Sauce




Source of Recipe


Deborah Mele


Recipe Introduction


"This is one of those traditional sauce recipes that has been around forever. It is so delicious, that it is often hard to believe how easy it really is to put together."




List of Ingredients




1 1/2 Pounds Canned Pureed Tomatoes (Pomi Are My Favorite)

2 Cloves of Garlic, Minced

1/2 Cup Olive Oil

1/2 Pound Large Black Olives

3 Anchovies

4 Tablespoons Capers

2 Tablespoons Tomato Paste

Salt & Pepper

1/2 Teaspoon Red Pepper Flakes

1 Pound Dried Spaghetti or Pasta of Choice


Recipe



Heat the oil in a medium sauce pan and add the garlic. Cook briefly. Pit the olives and cut into quarters. Discard the bones from the anchovies and cut into small pieces. Add the tomatoes to the oil and garlic, and then the olives, anchovies, capers and tomato paste. Season with salt & pepper and red pepper flakes. Cook for 15 minutes over medium heat, stirring occasionally. Cook the spaghetti in a large pot of boiling water until al dente. Drain, mix with the sauce and serve.

Cook's Tip: I am not a big anchovy fan so I substitute the anchovy paste you can find in a tube which I feel isn't as strong in flavor as whole anchovies. Despite my dislike for anchovies, this recipe actually just isn't as good without them!

SERVES 6 -1 pound of pasta

Note: The story behind this pasta is that it was created by street walkers around Naples, Italy after a long evening at work. It was something they could throw together quickly, it was cheap, as well as being both filling and VERY tasty!