Puttanesca Sauce

  • 4 garlic cloves, thinly sliced
  • 1 small red onion (or 3-4 shallots) choped into small dice
  • ​6-8 anchovy fillets minced
  • 2 heaping tbsp capers rinsed and drained
Heat 2 tbsp extra virgin olive oil to shimmering.  Add everything at once and sauté until the onions are softened.  
  • 1/2 cup wine
Add to pan and simmer until the wine is almost evaporated..
  • 1 28 oz can San Marzano tomatoes
While the wine is simmering pour the tomatoes into a big bowl and crush them with your hands.  Remove any tough ends.  Add to the sauteé pan and simmer on low until slightly thickened, about 15 minutes.  Turn off the heat under the pan, cover and let sit.

Everyday Divas Celebrations
with Mimi and Sue
Mimi's Passion for Pasta

I am pausing in the recipe to share a few thoughts.  

First, I am not going to attempt to talk about how to make pasta by hand.  You can google it.  I will tell you I watched my aunt make dough for pierogies ( very similar technique) a million times and she made it look easy.  It isn't, I am still working at getting good at this.  Sometimes the pasta is perfect, sometimes it ends up in the trash can and I start all over.

There are as many approaches to puttanesca as there are cooks.  Our family likes intense flavors so I go extra heavy on the garlic, anchovies and capers.  You should experiment until you strike the balance you like.  I did not specify white or red wine -- either will do.

You can make the sauce to this point and let it sit for hours.  It actually tastes much better if you do! 

I will share a few thoughts too!  First, I think Mimi throwing the pasta dough out because it's not perfect is insane!! But, that's Mimi.  Second, my family hates capers so, I've never put them in my puttanesca.  Maybe rinsing them or soaking them in water will make them more palatable -- I'm going to try it.

Puttanesca Sauce - continued

  • 1/2 cup kalamata olives sliced
  • ​fresh basil 10 leaves cut in a chiffonade
  • handful of flat leaf parsley chopped
  • dried oregano (one pinch at a time)
Stir the olives into the sauce and simmer briefly.  Right before you are ready to serve add all of the herbs and simmer briefly.  Taste the sauce.  add more oregano by the pinch if it tastes too bland.  At the very end add a few twists of freshly ground pepper.  

Toss with your fresh made pasta and enjoy. ​

This is where the personal taste comes in.  I like heavily seasoned sauce.  So I go heavy on the basil and probably added a 1/2 tsp of oregano.  Again, experiment so that you find the right balance.

I don't serve grated cheese with this -- I don't think it compliments sauce.

No cheese?  Not going to fly in my house.  To each his own.

Hey Mimi -- what the heck is Sugo sauce?  Never heard of it.  

As far as I can see it's the puttanesca recipe without wine added.  I prefer the puttanesca.