Sunday, February 01, 2009

Pasta Puttanesca

This is one of my favorite pasta sauces and best served with penne pasta. It's thick, rich and spicy and although I've never tried it I'm sure it would make a good bruschetta topping!

1 and 1/4 cups finely chopped onion
1 and 1/2 tablespoons minced garlic
12 Nicois olives, pitted, chopped
1 28-ounce can diced peeled tomatoes in juice
1 tablespoon tomato paste
1 and 1/2 tablespoons drained capers
1 and 1/2 tablespoons chopped anchovy fillets
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon dried crushed red pepper

Add onion and garlic to olive oil in a large skillet. Reduce heat and simmer until onion is tender, about 10 minutes. Add the rest of the ingredients, partially cover pot and simmer sauce until thickened slightly, about 30 minutes. Season with salt and pepper.

When the pasta is al dente, drain and add to the cooked sauce in skillet. Toss lightly to mix.

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