Puttanesca! It’s fun to shout while making wild hand gestures and it’s fun to eat, too. If you’re pinched for time you can make this recipe with store-bought sauce but I highly recommend it with Scoty’s Marinara Sauce for an authentically Crossroads Kitchen experience. Use this sauce in Grilled Garden Vegetable Lasagna with Puttanesca Sauce.
Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.
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By October 12, 2015Published:
- Yield: 8 cups
From the author: Puttanesca is a robust old-school Italian red sauce made from pantry staples—olives, capers, and red pepper flakes. Serve it with any of the pastas in this chapter. It can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic chopped
- 2 shallots finely chopped
- 1 tsp red pepper flakes
- 1/4 cup dry white wine
- 2 Tbs tomato paste
- 6 cups Scoty’s Marinara Sauce (recipe linked above) or store-bought sauce
- 1 cup pitted Kalamata olives halved lengthwise
- 1/3 cup capers drained
- 8 fresh basil leaves cut into chiffonade
- Put a medium pot over medium heat and add the oil. When the oil is hot, add the garlic, shallots, and red pepper flakes and cook, stirring, until the shallots are translucent, 2 to 3 minutes.
- Pour in the wine and cook, stirring, for 1 to 2 minutes to evaporate some of the alcohol. Stir in the tomato paste and marinara sauce and bring to a simmer. Reduce the heat to medium-low, add the olives, capers, and basil, and season with salt and black pepper. Gently simmer, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
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