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Cook the Issue 2010

Cook the Issue 2010: Tomato Puree --> Pasta Puttanesca

By Pielove, member

August 27th, 2010

Pasta Puttanesca is a favorite meal around here-- easy to make from pantry staples and beloved by parents and child alike.  I think every working parent should know how to make this.  I typically use a 15-oz can of diced tomatoes, but decided to try a pint of my newly-canned tomato puree-- the results were deemed superior by all.  The thin puree reduced down to a lovely sauce in the time it took to boil the pasta.

 My daughter liked the lack of tomato chunks and my husband and I liked the fresh tomato flavor.  Surprisingly (given the olives, capers, and pasta boiled in salted water), the sauce needed a bit more salt!  Otherwise it was delicious-- I will have to can some more tomatoes this season!

I use a recipe that a friend sent to me, but attributed to Elizabeth David:

1 lb pasta (spaghetti)
6 cloves garlic, chopped
16 black (Kalamata) olives, pitted and chopped
2 Tablespoons capers, rinsed
2 anchovies (do not omit)
1 15-oz can diced tomatoes
2 Tbsp olive oil

Start boiling the pasta.  As the pasta cooks, make the sauce: Heat the
garlic in the olive oil over medium-high heat until the garlic starts
to smell good. Add the olives, capers, and anchovies and stir around
for about 10 seconds.  Add the tomatoes and simmer, stirring when you
feel like it, until the tomatoes reduce a bit and the whole thing
looks like a sauce, (about 5-10 minutes).  Drain the
pasta and serve with the sauce.  No cheese, but a shake or three of hot pepper flakes is welcome-- my daughter and I like it with a friend egg on top!


Recipe Used: Elizabeth David's Pasta Puttanesca

posted in: Gallery, Cook the issue 2010
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