The Food Network and Rachael Ray cleverly explain the name of pasta puttanesca as follows: "This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast, and easy (…no disrespect to the ladies)."
If that description wasn't intriguing enough, then maybe reading over the list of ingredients for our vegan version will be—kalamata olives, capers, red pepper flakes, slivers of garlic, basil, and brine. And if you don't like it as spicy as a "lady of the night," tone it down by reducing the amount of red pepper in the sauce.
Pasta Puttanesca
2 tsp. olive oil
2 garlic cloves, slivered
1 Tbsp. chopped fresh basil
2 Tbsp. capers
1/4 cup halved kalamata olives
Red pepper flakes, to taste
Salt and black pepper, to taste
1 Tbsp. brine (the olive juice from the kalamata olives)
14-oz. can crushed tomatoes
•In a sauté pan over medium heat, warm the oil. Add the garlic and cook for 2 to 3 minutes. Stir in the basil, capers, olives, and red pepper flakes. Cook for 2 minutes.
•Season with the salt, pepper, and brine.
•Add the tomatoes and simmer over low heat for 10 to 15 minutes.
•Serve over fettuccine.
Makes 4 servings
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Comments ( 4 )
Please install a recipe card format to print your delicious recipes...I have 3 sheets to get the pasta puttanesca recipe here! Thanks
Posted by Anna Marie Kelly | February 6, 2008 9:47 PM
Posted on February 6, 2008 21:47
This looks absolutely gorgeous! I really have to make this :D
Posted by Chelsea | February 9, 2008 7:39 PM
Posted on February 9, 2008 19:39
My boyfriend and I made this and it was delicious. We put the leftover sauce in a tupperware container and when we wanted to reheat it a few days later, the sauce had solidified and become sort of yellow. What ingredients caused this to happen? (The sauce returned to liquid when heated.)
Posted by Kris | February 10, 2008 3:01 PM
Posted on February 10, 2008 15:01
Anna Marie,
Thanks for pointing out this problem! We are looking into a solution now. In the meantime, you might try copying just the text of the recipe into a Word document. It would certainly save you a sheet or two of paper for each one.
Thanks!
amy
Posted by Amy | February 13, 2008 3:55 PM
Posted on February 13, 2008 15:55