Wednesday, November 2, 2011

Sugo alla Puttanesca

Time for some authentic Italiano!
Complexity Level:  Easy
 Sugo alla Puttanesca
What You Need:
3 cloves Garlic, chopped
1 Shallot, chopped
1/2 tsp Anchovy Paste or 1 Chopped Anchovy*
1 tbsp Olive Oil
1 Chili Pepper, chopped**
5 Roma Tomatoes, chopped
1 tbsp (2 oz.) Capers
3 oz. Sliced Olives, seeded (I like Black Olives)
1 tbsp Dried Oregano
Salt (to taste -- note the anchovy and capers add a significant amount!)
1/2 tsp Pepper
Fresh Parsley
*Omit for a Neapolitan and Vegan version!
**OK to omit Chili Pepper as well if not a spice fan

To start, saute the onions, garlic, and optional anchovy in 1 tbsp Olive Oil.  When the shallot begin to turn translucent, and if the garlic start to turn the slightest brown, add the capers, roma tomatoes, oregano, salt and pepper and saute 15 minutes to reduce.

This sauce will produce a watery consistency surrounded by all the vegetables.  This is wonderful and signs it is about ready to toss with al dente pasta.  A perfect recipe for big pieces of warm bread to help clear the plate.  Also excellent with wine -- I like Garnacha to mix a slightly sweet red with the spicy tang of the chili pepper.

When served with spaghetti, this is properly called "Spaghetti all puttanesca"!



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