{"id":798,"date":"2012-03-01T23:14:20","date_gmt":"2012-03-02T04:14:20","guid":{"rendered":"http:\/\/tastytangents.com\/?p=798"},"modified":"2012-03-01T23:14:20","modified_gmt":"2012-03-02T04:14:20","slug":"pasta-puttanesca","status":"publish","type":"post","link":"https:\/\/www.tastytangents.com\/?p=798","title":{"rendered":"Pasta Puttanesca"},"content":{"rendered":"
\"Pasta<\/a>

Pasta Puttanesca<\/p><\/div>\n

This sauce is named for what one cookbook I read politely referred to as “women of the night.” Why? It’s cheap, quick and easy.<\/p>\n

It’s a sauce with strong flavours, but it can easily be modified to your taste. For less salt cut back on the capers and for more heat increase the chili flakes.<\/p>\n

You can also take your pick of olives and tomatoes.<\/p>\n

I’ve always used sliced black olives, but Nicoise or Kalamata would be delicious too, just make sure there are no pits involved.<\/p>\n

If you prefer a thicker sauce, use crushed tomatoes or buy whole plum tomatoes and give them a good squishing (it’s a great job for kids who want to help cook). For a lighter and fresher sauce, diced tomatoes work better.<\/p>\n

There’s no salt added to the sauce and that’s not an oversight. The briny capers and salty anchovies give it more than enough sodium.<\/p>\n

One final tip, to turn this into a meal, it’s easy to poach a thin cod fillet or egg in the sauce as it cooks. Or you can simply add a can of tuna, drained, when the sauce is just about ready.<\/p>\n

\"Ingredients<\/a>

Ingredients for Puttanesca Sauce, clockwise from top left: Olive oil, parsley, canned tomatoes, black olives, oregano, garlic, chili pepper, capers and anchovies.<\/p><\/div>\n

Ingredients:<\/strong><\/p>\n

500 grams linguine or other pasta
\n2 tbsp salt
\n4 tbsp olive oil
\n4 garlic cloves, minced (about 2 tbsp)
\n8 anchovy fillets, coarsely chopped
\n2 cans diced\/crushed plum tomatoes
\n1 tsp dried oregano
\n1\/4 tsp chili pepper flakes (to taste)
\n3 heaping tbsp capers, drained
\n1 cup sliced black olives (about one can)
\n1\/2 cup chopped Italian parsley, plus extra to garnish<\/p>\n

Directions:<\/strong><\/p>\n

Fill large pot with water. Bring to a boil, add salt and stir in pasta. Cook according to package directions until al dente.<\/p>\n

In a separate pan, heat olive oil on medium heat and add chopped garlic and anchovies. Sautee until garlic is golden.<\/p>\n

Turn heat to high, add tomatoes and bring to a boil. Once at a full boil add the oregano, chili flakes, \u00a0capers, black olives and parsley. Stir frequently.<\/p>\n

Reduce the heat slightly and continue to simmer until the sauce has thickened to your liking.<\/p>\n

Drain pasta when ready and combine with a few ladles of sauce. Plate pasta and top with more sauce. Garnish with additional chopped parsley.<\/p>\n

\"Puttanesca<\/a>

Cook your Puttanesca Sauce longer for a thicker consistency.<\/p><\/div>\n

Watch CTV Southwestern Ontario at noon on Friday, March 2 to watch me prepare the dish live! I’ll post a link to the video when it’s ready.<\/p>\n","protected":false},"excerpt":{"rendered":"

This sauce is named for what one cookbook I read politely referred to as “women of the night.” Why? It’s cheap, quick and easy. It’s a sauce with strong flavours, but it can easily be modified to your taste. 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