Description
There are few things more comforting or rewarding than making homemade pasta puttanesca and serving it with a red Beaujolais wine.
Ingredients
Scale
- 1 pound cooked linguini
- Olive oil (as needed for sautéing)
- ½ red onion (chopped)
- 2–3 anchovy filets
- 2 garlic cloves (chopped)
- ½ tsp. red pepper flakes
- 3/4 cup red wine
- 3 cups tomato sauce (or tomato puree)
- ¼ cup water
- 1 cup kalamata olives (pitted and chopped)
- ½ cup capers
- Freshly shaven Parmesan (for garnish)
- Fresh basil (for garnish)
Instructions
- In a large skillet, add enough olive oil to coat the bottom of the pan. Add chopped onions and sauté on medium heat until lightly golden brown, about 4-5 minutes.
- Next add anchovy fillets (and any oil that comes with it from the jar) and use a wooden spatula to break down the anchovy in the olive oil. Then add chopped garlic and red pepper and continue sautéing for another 2 minutes so the garlic begins to deepen in color.
- Next, add the red wine and allow to reduce slightly. Add the tomato sauce and water and stir everything together.
- Add chopped olives and capers and let sauce cook on a simmer for 15-20 minutes. Taste for seasoning.
- Once sauce is ready, add cooked pasta directly to sauce and toss together. Serve linguini puttanesca in large bowls and garnish with shaven Parmesan and fresh basil and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main