fast pasta dish

The enticing puttanesca sauce is an aromatic and flavorful tomato sauce that has a bold combination of flavors -- anchovies, olives, capers and garlic.

Puttanesca Sauce over Fettuccini

dry fettuccini

olive oil

garlic

anchovy anchovy paste}

red pepper flakes

14.5 ounces cans (3 cups canned diced tomatoes with juice)

Tablespoons oi-packed sun-dried tomatoes (minced)

brown sugar

balsamic vinegar

kalamata olives (pitted and slivered)

oregano

parsley

Tablespoons brined capers (drained and rinsed.)

Salt

For the pasta, bring a large pot of salted water to boil over high heat. Meanwhile, heat a large saute pan over medium heat. Add the olive oil, garlic, anchovies,  and red pepper flakes. Stir cooking for 30 seconds -- you will smell the anchovies but it will not leave a strong taste.

Add the tomatoes, sun-dried tomatoes, brown sugar, and vinegar; stir to combine. Simmer sauce until slightly reduced, about 15 minutes. While the sauce simmers, prepare olives and herbs; pour capers into a small dish -- it's easier to measure them that way.

Meanwhile, add the fettuccini to the boiling water; stir to prevent them from sticking. Cook pasta until al dente (refer to package for times) Before draining, remove 1/4 cup cooking liquid to thin the sauce if needed.

Finish the sauce with the olives, herbs, capers, green onions, and salt, plus some pasta water if the sauce seems too thick. Transfer the sauce to a large shallow bowl and top with the drained pasta. Toss until pasta is evenly coated with the sauce.

Sprinkle the remaining green onions on the pasta or around the plates.

I made this for dinner this evening. Very tasty!

Marisa,
I love, love, love puttanesca!  Will have to try your recipe. Can anything be bad if it contains olives, capers, and anchovies??  Yum.  Just thinking about it makes my mouth water!

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Puttanesca Sauce over Fettuccini

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