This is a streamlined, super simple version of Pasta Puttanesca that we use as a weeknight dinner all the time. It’s a crowd pleaser and it freezes well. Make a double batch and save half for the rest next you can’t motivate to make dinner. My kids love this.
Puttanesca Sauce – 6-8 servings
- 2 tablespoons extra virgin olive oil
- 1 medium onion, fine dice
- ½ teaspoon crushed red pepper flakes
- 2 cloves garlic, finely diced
- 1 28-oz can chopped tomatoes (I’m partial to San Marzano Italian Tomatoes)
- 1 15-oz can tomato sauce (prefer organic)
- ½ cup red wine
- 1 8-oz can canned artichoke quarters
- ½ cup pitted niçoise or Kalamata olives, pitted
- ¼ cup capers, drained
Heat the olive oil in a large skillet or Dutch oven. Add the onions, garlic and crushed red pepper flakes. Sauté over medium heat for ten minutes. Add the chopped tomatoes, tomato sauce, red wine, artichokes, olives and capers. If you have any fresh tomatoes lying around just begging to be used, you can chop up 2-3 of them and add them as well. Bring to a simmer and simmer uncovered for 45 minutes.
We often add prepared meatballs to the sauce. If you want to add meatballs, put them in for the last 30 minutes of cooking time. You can also add cooked chicken, or shrimp. The cooked chicken can go in 30 minutes before serving. Shrimp shouldn’t be in sauce for that long or it will get tough. Add it 2-3 minutes before serving so that it is just heated through.
Serve over spaghetti or your favorite dry pasta. Sprinkle with Parmesan cheese and some fresh Italian flat leaf parsley.