Pop's Puttanesca

by Jay DeVita
(Tierra Verde, FL)

We frequently enjoyed this recipe when we visited Pop in the Catskills...Enjoy!!!


INGREDIENTS

  • 1/4 c Extra Virgin Olive Oil
  • 4 cloves chopped Garlic
  • 1/2 tsp dried Oregano
  • 1/4 tsp dried Red Pepper
  • 1/2 chopped Onion
  • 1 24oz can Redpack Crushed
  • 1 tbs dried Basil
  • 1 tsp Salt (1/2 if using Anchovies)
  • 1/4 c Capers
  • 1/2 c pitted Oil Cured Black Olives
  • 1 lb Linguine or Fettuccine
  • Opt: 5-6 Minced Anchovy Filets

    PREPARATION

  • Warm 3 tbs olive oil over medium/high heat.
  • Add dried oregano and red pepper flakes.
  • After 1 minute, add chopped onions.
  • Sprinkle with a pinch of salt and saute for 10 minutes until onions are soft and edges brown a little.
  • Add remaining olive oil and garlic (and minced anchovies optional).
  • Cook garlic until it JUST STARTS to turn a little color.
  • Add crushed tomatoes, basil, and a pinch of remaining salt.
  • Keep the heat medium-high and cook the tomatoes down (about 20 minutes).
  • If too thick, add 1/2 cup of Swanson's chicken broth or good white wine.

    Last 5 minutes or so, throw in the olives (take out the pits and coarsely chop them) and capers. If you use the anchovies, take it easy on the salt!

  • Comments for Pop's Puttanesca

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    Sep 29, 2010
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    by: Phil-Moderator

    Hi Jay, We will need your email address just in case we need to contact you. Please don't post it here. Just send it through my sites contact page.
    Thanks,
    Phil
    www.great-chicago-italian-recipes.com

    Click here to add your own comments

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