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