Adriene's Pasta Puttanesca

By ADRIENE
March 21, 2010
4 Comments
Adriene's Pasta Puttanesca


Author Notes: This sauce is extremely robust! Very flavorful and impressive for a crowd. This pairs really nicely with grilled shrimp or chicken on top. ADRIENE

Serves: 6-8

Ingredients

  • 1 yellow onion (small dice)
  • 4 garlic cloves (minced)
  • 1 fennel bulb (small dice)
  • 1 1/2 cups pitted kalamata olives (rough chop)
  • 3/4 cup capers (rinsed in water)
  • 1 tablespoon anchovy paste
  • 3/4 cup artichoke hearts (rough chop)
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons sugar
  • 2 28 oz cans crushed tomatoes
  • 2 tablespoons fresh chopped parsley
  • 4 tablespoons olive oil
  • salt & pepper
  • 2 pounds spaghetti noodles

Directions

  1. Pour the olive in a large pot and get hot. Add the onions and sugar, cook for 15 minutes.
  2. Now add the diced fennel and cook for another 10-15 minutes until light caramelization.
  3. Add the minced garlic, anchovy paste, and chili flakes. Cook for a couple minutes.
  4. Now add the capers, olives, and artichokes, cook for 5 minutes on low heat.
  5. Add the crushed tomatoes. Bring to a boil and then turn down to a simmer and cover loosely with the lid.
  6. Cook for 1 hour. Adjust salt and pepper and add the parsley. Cook your pasta in boiling water and drain. Serve the sauce over the pasta with freshly grated Romano cheese or whichever you prefer. Enjoy!

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Pasta|Serves a Crowd|Entree

Reviews (4) Questions (0)

4 Comments

coffeefoodwrite April 1, 2010
This looks lovely...definitely saving to make!
 
eleonore March 22, 2010
I just had this sauce over pasta and it was fabulous - I can only imagine some grilled shrimp tossed on top - the next time.
 
dymnyno March 21, 2010
Are the artichokes fresh or from a jar?
 
Author Comment
ADRIENE March 21, 2010
I use from a jar for convenience, but fresh would be even tastier.