Rosalba's pasta puttanesca is praised by Carlo, her husband, as being the best tomato sauce recipe this side of the Atlantic. Spoken out of love for his wife, or fear of a wooden spoon being cracked over his head? I think not! I've had this amazing Italian pasta dish and can attest to her honor in her culinary ability. I hope we get to see more of her Italian pasta recipes here on this site.Puttanesca sauce is filled with scrumptious capers and garlic mixed into an excellent quality tomato sauce. Just when you think your taste buds can take no more, Kalamata Olives are added to this old world Southern Italian treat. Pasta Puttanesca, the sauce with everything in it.
Begin by covering the saute pan with Olive Oil. As any true Italian chef, there is very little measuring done in this step. "Coat the pan", were my instructions and I understand them well.
Ingredients:
2 medium garlic cloves chopped.
Crushed tomatoes. Rose uses Pomi, the large box.
Kalamata olives (pitted) to taste. Use as many or as little as you like.
teaspoon of capers.
I added a teaspoon of anchovies because I love them. I hope you don't mind Rose.Now, Salt and Pepper to taste, a handful of chopped parsley and you are ready to begin.
Saute the garlic in the olive oil on medium heat. This allows the garlic to infuse flavor into the oil. Don't let it brown or it will become bitter. If you're going to use anchovies add them after the garlic so they dissolve.
Now the construction begins. Add the crushed tomatoes, pitted Kalamata Olives, capers and parsley.
Keep the Puttanesca sauce on a medium heat and stir occasionally. Let's say 20 minutes.
Now add the Salt and Pepper to taste, simmer on low and stir occasionally until the sauce becomes a deep red.
Rose suggests using spaghetti. Choose a pasta type pasta type that can stand up to this full bodied pasta sauce recipe. Also, she insists on serving Puttanesca pasta with Pecorino rather then Parmigiano and I agree. Pecorino is made from sheep's milk and is a little saltier so it stands up to this Italian pasta sauce recipe where I think parmigiano gets lost in it. Nice choice Rose!