This is the perfect tasty Italian sauce with olives we all love! It's called Puttanesca Sauce.
Thanks for stopping by,
Ciao, Claudia
Puttanesca Sauce with Rigatoni Pasta
1/4 cup olive oil
6 cloves minced garlic
2 pounds of fresh plum tomatoes put through food processor (remove stems first and cut off the tops, add whole) or 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives or use black olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets) or use anchovy paste around 4 ounces
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
Salt
Optional : Add 2 cups of shrimps tails off, 10 minutes before sauce is cooked... another great pasta dish the way my mom made it!
1 pound Rigatoni pasta cooked to package instructions
Directions:
In a large saucepan, heat oil on medium heat. Add garlic, cook till fragrant two minutes. Simmer the tomatoes and remaining ingredients for around 40 minutes. Adjust seasoning to taste. Cover and set aside. Add the pasta to the pan and toss 1 minutes.
My first plum tomatoes... and yes I am a proud mama! I just love growing my own herbs and having a garden... it was my dad's favorite hobby, so it's up to me now! |
Claudia this is my favorite sauce! There is a small Italian cafe just around the block from us, and when we go, this is what I order. There are so many wonderful things to pick from, but I always chose this. Enjoy your day, and Happy Easter.
ReplyDeleteLooks delicious. I confess I've never eaten puttanesca, though I do enjoy anchovy in Caesar salad. Came home from a week away to find my gorgeous basil plant dead and gone. Can't wait until I can plant my herb garden on the kitchen porch.
ReplyDeleteThis looks wonderful and I'm so jealous that you're picking your own tomatoes already! I won't even be planting until the next week or two. Enjoy! Happy Easter:@)
ReplyDeleteI'm not a fan of kalamatas, and have yet to find my favorite green olives since moving to DC. They are castelvetrano and are very lightly brined and bright green in color. Your photos are really lovely.
ReplyDeleteLooks delicious! I'm having trouble with my tomatoes ... or rather they are having trouble with the weather -- it got hot too quick! Happy Spring and Happy Easter!
ReplyDeleteYour tomatoes look fantastic! You're so lucky :) The sauce is brilliant...i swear I can smell it through my computer.
ReplyDeleteItalian is my very fav! Love this reipe, thanks for sharing the recipe. Your veg garden looks great and so nice to just pick right from the garden to cook...we used to have a big veg garden when we lived in a big house with lots of land! Enjoy it then!
ReplyDeleteHappy Easter
FABBY
Yum. Looks amazing!
ReplyDeleteflavourful looking pasta
ReplyDeleteit is lots of fun to use vegetables that are planted right :)
Your plum tomatoes are perfect! Just a wee bit jealous... but happy for you because you will make good use of them. I love that sauce and could just dig in. I missed having pasta this Easter.
ReplyDeleteThis looks sooo delicious!!! Hope you're enjoying your Easter.Thanks for being a part of Seasonal Sundays.
ReplyDelete- The Tablescaper
Congrats on the green thumb! Wanted to stop by and wish you a Happy Easter. I'm wishing I had a plate of that Rigatoni!
ReplyDeleteEasily one of my favorite sauces for pasta!! I usually go with penne, but I agree, it's fabulous with any shape :)
ReplyDeletePasta with homemade sauce perfect. Love dinner then.
ReplyDeleteYour tomatoes and basil look so happy and amazing. I am so impressed that this gorgeous basil was from seed...very nice! And the puttanesca, such a great classic, looks wonderful!
ReplyDeleteYour puttanesca sauce recipe sounds so delicious Claudia! I haven't used rigatoni for so long and must do so soon! I agree with you about growing your own veggies in your own garden! Like you, I'm carrying on my grandparents' traditions from the Midwest farmlands.
ReplyDeleteThanks for posting such a delicious sauce and your garden photos are lovely. I made a note to retrive this one-I am overrun with basil and this recipe has a tasty use for it.
ReplyDeleteAnd fresh from your garden!
ReplyDeletePutting this recipe away for future reference--like when I have ripe Romas from the garden and lots of basil. Thanks for sharing--looks delicious.
ReplyDeleteThis looks wonderful. I am a big pasta fan! And your pictures are great! : )
ReplyDeleteLove this classic, flavorful sauce! I'd add shrimp, too!
ReplyDeleteThank you for the sharing
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