January 14, 2017
This homemade Puttanesca sauce pairs well with any long pasta cut; here we feature our Colavita Bucatini pasta. Enjoy the richness of this sauce from the anchovies, capers and olives. Pair with a flavorful red wine like our Pinot Noir.
1Preheat a saucepan over medium heat.
2Add the oil and onions; sweat until the onions are tender and translucent.
3Add the garlic and sauté until it is very aromatic and begins to color lightly.
4Add the anchovy filets and mix well to break up.
5Add the tomatoes, bring to a gentle simmer and cook for 20 minutes.
6Add the olives, capers, oregano and 1 tbsp. parsley and continue cooking for an additional 15-20 minutes or until the acidity is cooked out and the tomatoes have a slightly sweet flavor.
7Taste and adjust the seasoning.
8Bring a large pot of water to a boil. Once it's boiling, sprinkle in 2 tsp. of sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve. Finish with ½ tbsp. of parsley.
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