 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
If you like bland food, pass this one by. It is a lively dish..........true Italian comfort food. Ingredients:
3 tablespoons olive oil |
1 large yellow onion, halved and slivered |
6 cloves garlic, coarsely chopped |
2 (28 ounce) cans italian plum tomatoes |
1 1/2 tablespoons tomato paste |
2 (2 ounce) cans anchovies packed in oil |
3/4 cup pitted and coarsely chopped black olives |
4 tablespoons drained capers |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 pinch of crushed red pepper flakes |
fresh coarse ground black pepper, to taste |
1 lb rigatoni pasta or 1 lb other large tube-shaped pasta |
parmesan cheese (optional) |
Directions:
1. Heat 2 tablespoons of olive oil in a heavy saucepan.
2. Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
3. Crush tomatoes slightly; add to the saucepan along with their liquid.
4. Stir in tomato paste; cook for 5 minutes over medium heat.
5. Coarsely chop the anchovies and add to the saucepan along with their oil.
6. Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
7. Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
8. While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
9. Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
10. Drain pasta and serve topped with puttanesca sauce.
11. Pass the Parmesan.
|
|