Finally! That’s what I need to say first when writing this post for my Pasta Puttanesca recipe. It’s been on my list from the moment I discovered this amazing pasta sauce, but for some reason I hadn’t made Puttanesca for ages. My appetite for its bold flavor was caused by an upcoming cold, that didn’t quite know to what part of my body it would go.
I discovered the Puttanesca only a few months back, and I wonder how I could live without for several decades. Its bold flavors come from tomatoes, capers, olives and salted anchovies fillets. It’s the perfect, cheap and simple pasta sauce that you can make from staple ingredients in your larder.
So picture me last night: feeling sick as a dog, yet hungry, but to weak/tired to stand in the kitchen for an elaborate dinner. Apart from feeling sick, this probably applies to most working people who come home after a long day. This meal can be whipped up in less than half an hour. In fact, I had all ingredients at home, and I even made a second batch today.
I am not feeling as sick as I did yesterday, although the bug has decided to settle down in my nasal passages. I am sure with regular doses of pasta comfort foods (and a little self-pity) I will overcome this in no time.
* Instead of fresh tomatoes and tomato paste, you can use one 400g can of chopped tomatoes.
In a large pan, heat the olive oil over medium heat. Add finely onions, garlic, anchovies fillets and chili flakes and fry while stirring occasionally, until onions are softened and translucent, about 3-5 minutes. Add tomatoes, tomato paste, olives, basil leaves and capers. Bring to boil, then simmer on low heat for 15 to 20 minutes. Season with salt and pepper if necessary.
Cook pasta according to instructions. Drain and pour into sauce. Stir until well coated, then transfer to serving plates. Serve immediately.