Author Notes: We discovered Puttanesca Sauce when we were gallivanting around Napa Valley tasting wine and eating delicious food. We wandered into Dean and Deluca's where they have wonderful temptations in their deli department. We bought some Puttanesca Sauce and thought we'd try it over pasta instead of our usual Marinara Sauce. We've been hooked ever since but, without trying to sound boastful, Tom's creation of the sauce is a million times better than the bottled Puttanesca we bought. For this presentation, I sprinkled a bit of dried chives around the plate and some fresh grated Parmesan cheese as well. It was absolutely delicious and easy to make!
—Tom and Anita Morgan
ounces linguine, tagliatelle, or spaghetti
ounces can chopped tomatoes in sauce, with peppers ok
fillets of anchovies, coarse chopped with packing oil (1 tin)
ounces Kalamata or black olives, rough chopped. Fresh from Deli, not canned.
tablespoons capers without liquid
green jalapeno, seeded and coarse chopped
large cloves garlic, thin sliced
cup Italian parsley, chopped plus several sprigs
tablespoons Extra Virgin Olive Oil
teaspoon fresh ground coarse black pepper
pinch red pepper flakes
- Add anchovy packing oil and 1T olive oil to a 10” skillet; saute pepper and anchovies on low heat for about 5 minutes. One minute before the end, add the garlic.
- Add 1T olive oil, tomatoes, capers, olives and black pepper and chopped parsley and cook on low heat until liquid reduced; about 10 – 15 minutes.
- Halfway into Step 2, start the pasta in boiling oiled and salted water and cook until al dente; check the package for time, usually about 8 to 9 minutes.
- Drain the pasta.