One of my all time favorite pasta sauces is puttanesca. It is salty and spicy with a nice punch from the pickled capers and marinated artichokes. The ingredients are mostly canned or jarred so it is a good pantry prepared dish. Or if you have a pantry the size of a shoebox like mine, you can make a double batch and freeze some to use later.
Serves 4-6
- Olive oil
- 1/2 chopped yellow onion
- 3 sliced garlic cloves
- 28oz whole peeled tomatoes (San Marzano)
- 1/4 cup chopped pitted kalamata olives
- 1/4 cup chopped pitted cerignola or picholine olives
- 3T pickled capers
- (2) 6.5oz jar marinated artichokes hearts, drained and chopped
- 1/4 cup flat leaf parsley, chopped
- 1t red pepper flakes
- Parmesan, for topping
- Saute onion and garlic in olive oil until soft.
- Add drained whole tomatoes and crush with spoon or hands.
- Add olives, artichokes, capers, parsley and red pepper flakes.
- Simmer sauce 15-20 minutes.
- Serve and top with grated Parmesan.
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