Pasta Puttanesca literally means "Harlot's Pasta". This zippy, mildly spicy sauce was made by the ladies of the night in Italy after a day's work. Use whatever noodle style your family enjoys, but I recommend traditional linguine or penne. This dish is extremely adaptable to your own taste. Try adding peppers or Italian sausage for a different flavor.

Ingredients

5 serv.

lb pasta↗1
(28 ounce) cans crushed tomatoes↗2
(28 ounce) can diced tomatoes (or 2 smaller cans)1
cups onions, chopped (1 large onion)↗1 1⁄2
tablespoon jarred minced garlic↗1
(8 ounce) jar capers, drained and rinsed (or small jar)↗1
(15 ounce) can black olives, drained and roughly chopped↗1
teaspoon crushed red pepper flakes↗1
tablespoon anchovy paste (optional)↗1
cup fresh parsley, chopped (stems removed)↗1
tablespoon sugar↗1
tablespoon olive oil↗1
teaspoon salt (to taste)↗1⁄2
teaspoon pepper (to taste)↗1⁄2
tablespoon italian seasoning (to taste)↗1
cup parmesan cheese↗1⁄2

Step-by-step instructions

1
Cook pasta to al dente pasta according to package directions.
2
Meanwhile, sautee onion, crushed red pepper, anchony paste and garlic in a large, deep sauce pan in olive oil over medium heat until soft. Season with salt and pepper.
3
Add all other ingredients EXCEPT parsley, seasoning to taste.
4
Stir well, and let simmer 10-20 minutes on low.
5
Add parsley in last three minutes of cooking.
6
Toss sauce with pasta.
7
Top with cheese to taste, and serve.

Source: food.com

Original recipe ↗

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