Spaghetti & Puttanesca Sauce

Name: Spaghetti & Puttanesca Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 59.14 ml olive oil; 3 garlic cloves, minced; 992.23 g can Italian plum tomatoes, drained & roughly chopped; 14.79 ml capers; 157.80 ml oil-cured black olive, pitted and roughly chopped (I use greek Kalamata olives); 0.25 ml dried red pepper flakes; 4.92 ml dried basil; 4.92 ml dried oregano; 0.61 ml fresh ground black pepper; salt, to taste; 453.59 g spaghetti; 4.92 ml dried parsley; parmesan cheese

Submitted by Maine-iac

"A delicious quick Italian red sauce with black olives and capers. A must in your recipe folder."

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Ready In:: 40mins
Ingredients:: 13
Serves:: 4

ingredients

59.14 ml olive oil
3 garlic cloves, minced
992.23 g can Italian plum tomatoes, drained & roughly chopped
14.79 ml capers
157.80 ml oil-cured black olive, pitted and roughly chopped (I use greek Kalamata olives)
0.25 ml dried red pepper flakes
4.92 ml dried basil
4.92 ml dried oregano
0.61 ml fresh ground black pepper
salt, to taste
453.59 g spaghetti
4.92 ml dried parsley
parmesan cheese

directions

Heat the oil in a large saucepan over medium heat.
Add the garlic, stir, 3 minutes.
Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
Taste the sauce and add salt and pepper if needed.
Reduce the heat to very low, simmer another 15 minutes.
Cook the spaghetti in plenty of boiling water until al dente; drain.
Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.

Questions & Replies

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Reviews

Excellent sauce and easy to make. I love my puttanesca sauce a bit more spicy, So I increased red pepper flakes, add a few dashes of red pepper sauce (Tabasco) and about 1/4 teaspoon cayenne pepper. I also felt it needed to simmer more than twice to time to get to right thickness. In the last few minutes, I tossed in 4-5 large shrimp per person. This is a keeper Maine-iac!

Sharlene~W
Puttanesca sauce is something that could be made with quickly and with few ingredients. The ingredients were common to an Italian kitchen. It isn't supposed to be cooked down into a sauce. The tomatoes would have been fresh, and would have been thrown in and cooked through, but still distinct. It's really good either way, but I prefer having the pasta almost ready to go when I throw the tomatoes in. Yum!

Well-Aged Cooky
Nice! I added a little sugar and extra dried chills, and simmered the sauce for a lot longer. Next time I'd use more olives and capers as they were few and far between. Then again, maybe I should have chopped the olives a lot finer and at 500 grams I used slightly more pasta than called for in the recipe which would be the equivalent of around 453 grams.

Soobeeoz
It was dad's night to cook and I chose this. This was very good and very easy. I used diced canned tomatoes and fresh basil, because I like fresh basil. I even dropped some shrimp in it towards the end because when I worked in a restaurant during college that was how we served our Puttanesca. I served it over angel hair pasta for something different from spaghetti.

jswinks
Just a wonderful sauce!!! I am a lover of onions, so I chopped some up and sauteed them along with the garlic. A 5-star recipe!!! Thank you for posting!!! Oh yeah, I added a tad bit of sugar since I like a little bit of sweetness in my spaghetti sauce... ciao!!! :D

Chef Judith Irene

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RECIPE SUBMITTED BY

Maine-iac

Augusta, ME

I wove to cook, expewiment and modify wecipes. Oh, dat scwewy wabbit! I enjoy cooking on cowd Maine weekends whiwe hawing a few gwasses of wine! I awso wike outdoow gwiwwing at my wakeside camp in the summew, but wif cowd fwosty bwew!

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