Tuesday, September 25, 2012

Putanesca Sauce

I love olives, maybe obsessively so.  The other night when I was making dinner for just me I couldn't help but feel giddy about making a simple putanesca sauce chock full of briny olives & capers.  putanesca sauce has a fun history, be sure to read about it here.

Here's how I make mine:
  • 8 oz crushed tomatoes
  • 1 onion (chopped)
  • 6 cloves garlic (crushed)
  • 1/2 cup kalamata olives
  • 3 tablespoons capers
  • 1 tablespoon hot pepper flakes
  • olive oil
  • salt & pepper

Make It!
  1. Add olive oil to a hot deep skillet or sauce pot.
  2. Add chopped onion & sprinkle with salt. Let onions sweat until soft & clear.
  3. Add garlic & hot pepper flakes & cook until fragrant.
  4. Add crushed tomatoes, olives & capers. Cook for about 10 minutes.
  5. Season with salt & pepper if necessary (please: taste before you add salt, the olives & capers probably will have added enough salt at this point but it truly depends on their briny-ness).
  6. Toss with freshly cooked pasta & freshly grated parmesan cheese.

No comments:

Post a Comment