Rosalba's Pasta Puttanesca
Carlo raves about it!

Rosalba's pasta puttanesca is praised by Carlo, her husband, as being the best tomato sauce recipe this side of the Atlantic. Spoken out of love for his wife, or fear of a wooden spoon being cracked over his head? I think not! I've had this amazing Italian pasta dish and can attest to her honor and her culinary ability. Her Sicilian heritage shows in her traditional Italian cooking.

I hope we get to see more of her Italian pasta recipes here on this site.

Puttanesca sauce is filled with scrumptious capers and garlic mixed into an excellent quality tomato sauce. Just when you think your taste buds can take no more, Kalamata Olives are added to this old world Southern Italian treat.

There are a few stories behind the name of this Italian pasta recipe with everything in it. Read about the history of pasta puttanesca and share them with your guests!

Pasta Puttanesca Ingredients:

Begin by covering the saute pan with Olive Oil. As any true Italian chef, there is very little measuring done in this step. "Coat the pan", were my instructions and I understand them well.
Rose suggests using spaghetti. Choose a pasta type that can stand up to this full bodied pasta sauce recipe.
2 medium garlic cloves chopped
Crushed tomatoes. Rose uses Pomi, the large box
See my Canned tomato page for more suggestions
4oz Kalamata olives, pitted and sliced
½ teaspoon of capers
I added a ½ teaspoon of anchovies because I love them. I hope you don't mind Rose.
Salt and Pepper to taste
¼ cup chopped parsley
½ cup freshly grated Pecorino cheese

Now you are ready to begin.

Pasta Puttanesca Preparation:

Saute the garlic in the olive oil on medium heat. Allow the garlic to infuse flavor into the oil. Don't let it brown or it will become bitter. If you're going to use anchovies add them after the garlic. The anchovies will devolve and blend with the garlic the hot oil.

Pour in the crushed tomatoes, the pitted Kalamata Olives, the capers, and allow to simmer on medium heat for about 10 minutes stirring occasionally. This will blend all those delicious flavors together.

Bring a large pot of water to a boil and cook your pasta al dente.

Rose insists on serving Puttanesca pasta with Pecorino rather then Parmigiano and I agree. Pecorino is made from sheep's milk and is a little saltier so it stands up to this Italian pasta sauce recipe where I think parmigiano gets lost in it. Nice choice Rose!

Bon Apetito!