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American, Italian
Pasta Puttanesca

Photo by: Mark Shapiro
Comments: 2
 

Recipe

Easy and filling, this is the perfect recipe when everyone’s hungry and you don’t have a lot of time to cook an elaborate meal. Add capers and accompany with a bowl of vegan Parmesan cheese alternative to serve company.

Yield: 4 to 6 Servings

Ingredients

  • 1 tbsp (15 ml) olive oil 
  • 2 onions, coarsely chopped 
  • 3 cloves garlic, minced (about 1 tbsp/15 ml) 
  • 1 can (28 oz/796 ml) diced tomatoes, with juices (see Notes) 
  • 3 tbsp (45 ml) tomato paste 
  • 2 tbsp (25 ml) dry red wine 
  • 1 cup (250 ml) pitted oil-cured black olives, halved (see Notes) 
  • ¼ cup (50 ml) chopped drained oil-packed sun-dried tomatoes 
  • 2 tsp (10 ml) dried basil leaves 
  • 2 tsp (10 ml) dried oregano leaves 
  • ½ tsp (2 ml) hot pepper flakes, or to taste 
  • ½ to 1 tsp (2 to 5 ml) granulated natural cane sugar 
  • 8 oz (250 g) penne or other short pasta 

Directions

1. In a large nonstick skillet, heat oil over medium heat for 30 seconds. Add onions and garlic and cook, stirring, for 3 minutes or until onion is softened. Stir in tomatoes, tomato paste and red wine and bring to a boil.

2. Reduce heat to low and stir in olives, sun-dried tomatoes, basil, oregano and hot pepper flakes. Taste and add sugar, a little at a time, as necessary, to smooth any bitterness. Simmer, uncovered, for 10 minutes or until thickened.

3. Meanwhile, in large pot of boiling salted water, cook pasta for 8 minutes or until tender to the bite, or according to package instructions. Drain. Serve sauce over hot pasta.

Variations:

For a heartier meal, slice 2 Italian-style soy sausages and add along with the wine.

Add 2 tbsp (25 ml) drained capers along with the sun-dried tomatoes.

Notes

Use canned tomatoes with or without seasoning, as you prefer.

Many varieties of black olives work well in this sauce. Try oil-cured, Moroccan or kalamata olives for best results.


© 2005 Maxine Effenson Chuck and Beth Gurney
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

256kcal (13%)
61mg (6%)
23mg (38%)
71mcg RAE (2%)
643mg
52mg
8g
9g
5g
42g
0mg (0%)
429mg (18%)
1g (5%)
7g (11%)
3mg (14%)
 

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  • Littleprince1977

    09.06.10 Flag comment

    Different stories abound regarding the naming of this dish.

    Direct translation: "Whore/Prostitute Pasta" ...SPICY due to the red chili flakes.

    I have not tried this recipe...but have eaten the pasta many times at many restaurants in Italy...and this recipes appears to be very good. I have made my own "garbage" version... To understand that statement... you MUST read this article about the history of this dish.
    http://en.wikipedia.org/wiki/Spaghetti_alla_puttanesca

    After you read the article...you can make your own from what you can find in your larder and frig.
    javascript:void(0)
    Buona fortuna e mangia bene (Good Luck and Eat Well)

  • karen_tsg

    04.21.10 Flag comment

    Love this recipe!

 

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