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Pasta alla Puttanesca
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(Recipe ID: 1060)
Serves 4-6
Preparation time: 20 minutes
Source: Chef Joseph Lowery
Puttanesca politely translated means “lady of the night” and by one legend has it that it was a quick, inexpensive dish that the ladies could nibble on during “business” hours. There are other less colorful stories of the sauces origin as well. Regardless, the dish is easy to make and delicious!
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 2 - 3 Tablespons Extra virgin olive oil *
- 1 Yellow onion, chopped
- 3-4 cloves Garlic, chopped
- 1 2-oz Can of anchovy filets, drained *
- Red pepper (Peperoncino) flakes to taste *
- 1 Bay Leaf *
- 1 Teaspoon Oregano *
- 32 Ounces Lowcountry Tomato Sauce *
- 14 ounce Cirio Napoletana Style Tomato Sauce
- Approximately 20 Kalamata olives, pitted
- 3 Tablespoons Alcaparras Capers *
- 1 lb. cooked spaghetti or other pasta *
- 3 Tablespoons Italian parsley, chopped
- A sprinkle of grated Parmesan cheese
Instructions
- Heat a sauté pan and add olive oil. When hot, add chopped onion. Stir a few minutes and add garlic. Cook for a couple of minutes until tender and add anchovies. Continue to cook and stir a few more minutes.
- Stir in pepper flakes, bay leaf and oregano; then add both tomato sauces and simmer for as long as you like.
- Serve on tossed with or on top of cooked pasta. Sprinkle chopped parsley and grated cheese on top. Your kitchen is going to smell heavenly. Feel free to alter recipe according to your own taste.
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