Puttanesca Sauce with Rigatoni Pasta

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!

I just love basil! Had to share some of my newest additions, I grew them from seeds, first in the house and transplanted outside. I have oregano, basil, Italian parsley, dill,  mint, tomatoes and  planting some zucchini now... enjoy your day~