Ingredients
-
1/2
-
1
-
1/2
-
4
-
4
-
1
-
1/2
-
1/4
-
1
-
2
-
-
-
-
-
Directions
Pasta Puttanesca the Madame’s Pasta , I would rather have a plate of this over spaghetti any day. In the absence of a tomato sauce… the flavors really stand out. This dish originated in the red light districts of Italy when the ladies of the night needed a quick and cheap meal after a long nights work “at the office.”, Made this sauce to serve with purchased refrigerated four-cheese ravioli. We absolutely loved it. I’m sure it would have been even better if I had actually had the capers and anchovies but I didn’t. I’ll try it another time as written but even without it was fabulous. Thanks so much!, Great recipe for a lazy weeknight! It came together quickly and we both enjoyed it. In the middle of cooking, I realized I was out of capers. Can’t wait to try it again with this addition. Otherwise, I made no modifications.
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Steps
|
1
Done
|
Saut Onions, Garlic, and Pepper Flakes in the Olive Oil For About Two Minutes Until Fragrant. |
|
2
Done
|
Add Tomatoes and Half of Their Juices, Sugar, Wine, Fresh Parsley, Olives, Capers, Anchovy Paste, or Anchoviesand Italian Seasoning. |
|
3
Done
|
Bring to a Boil and Simmer About 25 Minutes, Stirring Occasionally, and Adding More Reserved Juice If It Becomes Dry. Break Up Large Chunks of Tomatoes but Please Leave a Chunky Consistency, We're not Making Spaghetti! |
|
4
Done
|
While This Is Simmering, Prepare Spaghetti Until Done and Drain. |
|
5
Done
|
Sauce Should Be Ready Now So Combine Pasta and Sauce and Toss Well. |
|
6
Done
|
Top With Parmesan Cheese and Fresh Basil. |
