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Sorta Putanesca
From: Trish
Carr
I love putanesca sauce, that Italian pasta sauce full of salty
black olives.
After eating a truly incredible putanesca in Provence this past
summer, I vowed I'd learn to copy it.
I don't know if this does it exactly, but it comes really close.
I couldn't say if it's authentic, but it tastes a lot like the one
I had in Cannes, and it's really, really quick to whip up, 15 or
20 minutes max.
IMHO, it needs a hearty pasta to stand up to it, so I recommend
staying away from filmy cappellini and heading at least for spaghetti,
preferably linguine.
Thanks, BTW, to whoever suggested using port for red wine for
cooking.
It lasts beautifully and really tastes great in sauces.
Recipe By: Trish Carr; Serving Size: 2
- 1 can diced tomatoes -- Muir brand
- 1/2 onion -- chopped
- 2 cloves garlic -- pressed
- 1/4 c capers
- 1/2 c kalamata olives
- 2 tbsp olive oil
- 2 tbsp red wine
- salt -- to taste
- freshly ground black pepper -- to taste
Heat olive oil in a skillet over medium heat.
Saute onions and garlic until onion is translucent.
Add a can of organic diced tomatoes (Muir is really good), the capers,
olives, and red wine.
Add salt and black pepper, as copiously as your taste can tolerate.
Simmer for about 10 minutes. Serve over a pasta large enough to handle
it -- spaghetti or linguine are tasty.
Top with vegan parmesan substitute. |
