recipe

Pasta Puttanesca

pasta puttanesca
Pasta Puttanesca: a pantry pasta sauce

There are all kinds of stories related to the name of this dish.  If you know a little bit of Italian (or other Romantic language), you can probably figure out why.  Puttana translates into prostitute and it’s been theorized that this is a dish women “of the night” would use to lure men.

Because most everything in this dish can be kept in the pantry, I like to think of it as a quick dish when you have little fresh food on hand.  And, well, that can go along with the story line, too.  It’s something that can be whipped up and eaten in bed when you’re too tired to make a whole meal.

Either way, it’s delicious and worth a try!

Pasta Puttanesca
Your Dutch Oven is great for making sauces like this one!

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3-4 fresh garlic cloves, chopped (or equivalent minced)
  • 1 can of anchovies
  • 3 heaping tablespoons capers
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 3-4 cans (14.5 oz) diced tomatoes with juice
  • salt and pepper
  • pinch of crushed red pepper flakes
  • 1 lb. linguine

Instructions:

  1. Heat olive oil in your Dutch Oven and add the chopped onion, cooking until translucent
  2. Add garlic and anchovies and cook for a few more minutes
  3. Add capers, olives, tomatoes, salt and pepper and cook over medium heat for about 15 minutes or while you prepare the linguine
  4. Toss some of the liquid with the linguine to avoid sticking
  5. Heap a portion of linguine in a pasta dish and top with a generous portion of sauce
  6. Top with shaved Parmesan, if desired

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