It’s Sunday Supper night and we’re doing pasta two ways; Puttanesca and sun dried tomato marinara. Master these two sauce and you can really do a variety of things. Plus, you’ll impress the hell out of your friends and family who are use to eating sauce out of a jar (oh! the horror!!). There really is NO excuse to ever open a jar again. Need more convincing? OK, well jar sauces are chalk full of sugars and preservatives. They have more calories and you’re missing out on a lot of the vitamin benefits of fresh sauces, what you make is barely processed and you can control what goes in. All in all, trust me, you’re better off making it. And if that’s not enough it’s like a billion times better tasting.
So here we go…Pasta Marinara and Puttanesca
Puttanesca loosely translate to “the Whore’s Spaghetti” because the story goes ladies of the night would serve a version of this to their johns after work. Distinctive for the smell and the addition on anchovies and olives it’s a great addition to your pasta repertoire.
2 TBS olive Oil
3 cloves of garlic finely chopped
half an onion finely chopped
3 anchovy filets
1 tsp red pepper flakes (more to taste)
Sea salt (go easy, everything is salty)
Pepper (to taste)
2 tsp Oregano
1 16oz can of diced tomatoes
1 16 oz can of crushed tomato
3/4 Cup red wine
3 TBS capers
2 cups of olives (kalamata and green pitted olives)
In a sauce pan over medium high heat coat pan with olive oil. Add the anchovies and stir to break up.
After about a minute add the onion, garlic, red pepper, salt (go very easy) and pepper. Cook until the onions are translucent.
Next, add the oregano, wine and the tomatoes. Cook for 5 minutes. Add the olives and capers and cook for another 15 minutes.
Serve with pasta or refrigerate and serve the next day.