Pasta
Puttanesca
This pasta dish is named after
the Italian ladies of the night, in theory because it's hot, fast, and easy! You
can keep most of the ingredients on hand for unexpected guests...
Ingredients
| 8 cloves garlic, finely
chopped |
1/2 cup coarsely chopped
Kalamata olives |
| 1 cup chopped onion |
3 tablespoons capers |
| 3 tablespoons olive oil |
2 teaspoons fresh lemon
juice |
| 4 cups chopped tomatoes |
3 one-inch lines of
anchovy paste |
| 1 tablespoon tomato paste |
1 tabelspoon chopped
fresh oregano |
| 1 cup Mosby Dolcetto or
other dry red wine |
3/4 teaspoon dried red
pepper flakes |
| 1 cup beef broth |
salt and pepper |
|
|
| 1 pound fettucine or
spaghetti pasta |
|
| freshly grated Parmesan
cheese |
|
| 1/2 cup fresh basil,
coarsely chopped |
|
In a medium-sized saucepan, heat the olive
oil until it shimmers. Add the onion and garlic, reduce the heat to medium-low,
and stir until softened. Add the tomatoes, tomato paste, wine and broth.
Increase the heat and bring the sauce to a simmer. Reduce the sauce by half.
Stir in the olives, capers, lemon juice, anchovy paste, oregano, pepper flakes
and salt and pepper to taste. Return to a simmer for five more minutes. Serve
over hot fettucine or spaghetti, cooked al dente, and sprinkle each
serving generously with freshly grated Parmesan and fresh basil. Pass the garlic
bread and Mosby Sangiovese!
Serves 4-6
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