Puttanesca Sauce by Viridius
This is a delicious, quick, and cheap pasta sauce that will keep well in your refrigerator to be reheated during the week. I adapted this recipe from the Dean and DeLuca cookbook. The original recipe was, in my opinion, much too salty and oily. I have also made some changes to make it less time consuming.
- 1 28-ounce can of tomatoes; I use cubed San Marzanos. Crushed also work, but make for a smoother sauce.
- 1 teaspoon capers, about 1/4 of a 3 oz. bottle; as you can see, I've sprung for the $1.75 Haddon House capers: because you're worth it, baby.
- 1/2 cup olives, pitted; the original recipe called for Gaeta olives, I am using Kalamata. I've made it with both and the end product is about equivalent.
- 3-4 cloves garlic, depending on how much you like it. I grew up with my Italian grandmother's cooking, so I'm going to go ahead and add the four mega-cloves you see here.
- 1 2-ounce tin of anchovies packed in olive oil
- Red pepper flakes to taste
- Olive oil
- Add a few teaspoons of olive oil to a saucepan (or skillet, in my case). Mince the garlic and heat over low heat.
- While the garlic is cooking, chop the olives. Drain and chop the anchovies.
- When the garlic is just beginning to turn brown, dump in the tomatoes, olives, and anchovies. Shake in about 1/4 of the bottle of capers and some red pepper flakes. Go easy, this sauce isn't supposed to be too hot. Observant goons will notice the purple stuff on the stove from when I blacked out and made a hamburger with red wine pan sauce
- Turn heat to medium and simmer for about 25 minutes until the sauce is reduced to 24 ounces. I don't have any curious pets to take pictures of but believe me: this shit smells amazing.
- When it's time to eat, drain your pasta, drop a couple spoonfulls of sauce in, and heat through.