Saturday, April 23, 2011

Puttanesca Sauce with Rigatoni Pasta

A delicious sauce actually wonderful with any pasta... we just love the rigatoni with this one!


1/4 cup olive oil
6 cloves minced garlic
 2 pounds of fresh plum tomatoes put through food processor (remove stems first and cut off the tops, add whole) or 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives or use black olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets) or use anchovy paste around 4 ounces
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
Salt
Optional : Add 2 cups of shrimps tails off, 10 minutes before sauce is cooked... another great pasta dish!

1 pound Rigatoni pasta, cooked to al dente or use your favorite pasta

Directions
In a large pot heat the olive oil over medium high heat. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add pasta to the pan and toss for 1 minute.



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My first plum tomatoes... and yes I am a proud mama! I just love growing my own herbs and having a garden... it was my dad's favorite hobby, so it's up to me now!
I just love basil! Had to share some of my newest additions, I grew them from seeds, first in the house and transplanted outside. I have oregano, basil, Italian parsley, cilantro,  mint, tomatoes and  planting some zucchini now... enjoy your day~
Please visit my good friend Shelby, I had this recipe on her site as a guest post a few weeks back... she has marvelous recipes @Grumpy's Honeybunch~
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