Pasta Puttanesca

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pasta puttanesca with pine nut garnish

The best thing about pasta puttanesca is that you can pull everything that you need from it from your cupboard. It’s great for any time you haven’t had a chance to grocery shop.

I don’t know anyone else who puts in raisins, but I like their sweetness in the sauce. And I like to add pine nuts, either as an ingredient or as a garnish. They make a great non-dairy substitute for parmesan.

Some traditional ingredients in this sauce that you might want, though I didn’t use them, include anchovies, red pepper flakes, and a parsley garnish. Pasta Puttanesca is usually served with spaghetti. I used penne this time, since that’s what Costco stocks in what’s become my favorite gluten-free choice, Tru-Roots Ancient Grains Pasta.

ingredients for pasta puttanesca

Pasta Puttanesca

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Author: Mary Saylor

Recipe type: main course

Serves: 4

Ingredients

• all quantities in this recipe are to be adapted to your taste
• ⅓ cup minced shallot (or if you don't have shallot, onion)
• 1½ Tbsp. minced garlic
• 3 Tbsp. extra virgin olive oil
• 1 28 oz. can crushed tomatoes (I use Muir Glen Crushed Tomatoes with Basil)
• ¼ cup raisins
• 1 Tbsp. capers plus 1 Tbsp. juice from caper jar
• 1 Tbsp. Italian seasonings such as oregano, basil, or marjoram or an Italian seasoning mix.
• (optional black pepper to taste)
• optional ¼ cup pine nuts as ingredient or garnish

Instructions

1. Mince shallot (or onion) and garlic finely.
2. Heat olive oil in pot on medium low heat.
3. Add shallot, cook for about three minutes until translucent.
4. Add garlic and cook for two more minutes.
5. Add crushed tomatoes and other ingredients.
6. Simmer for about 20 minutes until the sauce reaches the thickness you desire.
7. Serve on pasta, garnish with pine nuts if desired.

2.2.8

Tagged as: caper, pasta, pine nut, raisin, shallot, tomato sauce