What is a great pasta sauce that compliments penne pasta with a little zest to it?
Pasta Puttanesca originated in Naples Italy. It is the combination of anchovies, olives and capers gives this napoletana sauce a robust flavor. Classic sugo alla puttanesca. 1/4 cup olive oil 1 cup finely chopped onion 6 cloves minced garlic 1(35-ounce) cans Roma plum tomatoes, broken into pieces, with juice 1 cup tightly packed, pitted, and halved Kalamata olives 2 tablespoons tomato paste 2 tablespoons drained capers 2 tablespoons minced anchovy fillets (about 8 fillets don’t worry they melt away in the sauce) 1/2 teaspoon dried crushed basil 1/2 teaspoon dried crushed red pepper flakes Salt 1/2 red wine (optional) 1 pound penne pasta, cooked to al dente In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to tast
