musings, mutterings, and creative muddle. . .

Friday, August 5, 2011

Puttanesca for a Change

Looking for something a little different for supper?  Something that can be on the table in 20 minutes - AND without heating up the kitchen?  Something tasty with just a hint of spicy that doesn't have a whole lot of prep time?  Give this one a try.

Hubster had this dish on one of his many travels and came home all anxious to prepare it for the rest of us.  It's called Puttanesca and is basically another version of spaghetti sauce.  I wouldn't replace it as my 'go to' spaghetti or pizza sauce, but it was a very yummy change.  Try it!!  Don't let the anchovies scare you off. 

Seriously.  The way they are prepared in this dish will absolutely change your mind about them.  They add a salty, slightly (and I do mean slight) fishy taste that blends amazingly well with the other ingredients.


2 tablespoons extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin anchovy fillets, drained and chopped
1 (32-ounce) can chunky style crushed tomatoes
2-3 cups diced tomatoes
1 can black olives, coarsely chopped
3 tablespoons capers
1 /2 - 1 teaspoon crushed red pepper flakes

Chop your garlic and set aside

Drain and chop your anchovies and set aside.

Heat olive oil in a large skillet over medium heat.  Add prepared garlic and anchovies.

Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3-5 minutes. Meanwhile, dice fresh tomatoes,

and puree in a food processor until smooth.

To your mixture in sauce pan, add drained crushed canned tomatoes, and fresh tomato mixture,

chopped black olives,


and red pepper flakes.

Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes while you cook your pasta.

We served it over fettucini noodles cooked to al dente, topped it with some freshly grated asiago, and added some breadsticks to mop up every last drop of sauce.

A fresh green salad and light sparkling wine  perfectly complement this dish!

By the way. . . if you're wondering where this sauce got it's name:  It's named for ladies of the night in the South. They would place pots of it in their windows to tempt men into the bordellos.

Yup. . . a little spicy, in the safety of your kitchen, could be a good thing!

Have a Puttanesca kind of day ~

Robin Z

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