Well, do we have a hearty sauce with a sultry past, perfect for a chilly eve… Puttanesca. Although its origins take a wink from the Italian ladies of the night, this dish is packed with rather wholesome ingredients like a bounty of cherry tomatoes, capers, anchovies, Kalamata olives, fresh herbs and your favorite pasta! This month boasts National Pasta Day, so what are waiting for…
Prep time – 15 minutes Cook time – 30 minutes
- 2 pints cherry tomatoes, halved (about 4 cups)
- ¼ cup roughly chopped Kalamata olives
- ¼ cup capers
- 1 anchovy fillet, mashed with a fork into a paste
- 4 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 1 tablespoon chopped fresh herbs (I use thyme or oregano)
- ½ teaspoon salt
- ½ teaspoon red pepper flakes or Aleppo pepper
- 3 tablespoons olive oil
- zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 400 degrees F.
- Combine all the ingredients except for the parsley and lemon zest in a 12-inch cast iron skillet or other large oven safe dish. Toss well.
- Bake for 30 minutes, until the tomatoes are caramelized. You can help it along by smashing them a bit with the back of a wooden spoon or a potato masher.
- Toss with your favorite cooked pasta
- Finish with fresh parsley and some lemon zest.
This easy, all in the pot recipe yields a savory sauce best tossed with pasta, shrimp of fish. Make a little extra, freeze it, and add to soups and stews during winter months
Recipe taken from the following source: Oat & Sesame