Spaghetti Puttanesca

Pair with Ponzo Zinfandel

Yield: 4

Ingredients:

  • 5 tablespoons extra virgin olive oil
  • 1 tablespoon minced or grated garlic
  • 1 tablespoon tomato paste
  • 2 (14.5 ounce) cans crushed tomatoes
  • 2 anchovy fillets, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon capers, drained
  • 1/2 cup pitted green, black, or kalamata olives
  • 1 teaspoon finely chopped fresh oregano
  • 4 teaspoons finely chopped fresh basil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper, to taste
  • 1/2 pound cooked ground sweet italian sausage (optional)
  • 1 pound fresh spaghetti
  • Freshly grated Parmesan

Directions:

  1. In a large pot over medium heat, add the olive oil and garlic and sauté until just softened but not brown, approximately one minute. Add tomato paste and stir, allowing to slightly caramelize, about one minute longer. Add both cans of tomatoes with juices, anchovies, crushed red pepper, capers, olives, and oregano (and cooked sausage, if using) and simmer over medium low heat until bubbling and slightly reduced, about 10 minutes. Taste for seasoning, adding salt and freshly ground black pepper to taste.
  2. While your sauce is simmering, bring a large pot of salter water to a boil and add spaghetti. Cook, following package recommendations for al dente. Drain the pasta and add to the puttanesca sauce, tossing to combine. Let cook over low heat for approximately 3 minutes. Sprinkle in the fresh basil and parsley and serve with freshly grated Parmesan cheese.

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