I really don't know how famous it it…..
But his kids love it, so that counts for a lot.
It's not true Puttanesca with the sausages….
But that's what we cooks do – modify the recipe to suit our tastes and feed our families.
This wonderful recipe was sent to me by one of my readers, Howard, from Chicago, Illinois.
Well, since I wholeheartedly agree that this is en excellent addition…..
And I do happen to write a blog – here it is:
Puttanesca – like sauce1/4 cup olive oil
1 medium sized onion
4 garlic cloves minced/pressed
2 tsp dried basil
1 tsp dried thyme
2 tbl tomato paste
1 cup rustic red
2 tbl anchovy paste
2 tbl drained capers
1 cup kalamata olives-
2 links garlic sausage – I used a pre-cooked chicken garlic
sausage – cut into thick slices on the bias
2 16 oz cans diced/stewed
tomatoes – with juice
Heat olive oil until very hot. Saute onions until
they just start to yellow, about 5 minutes. Add herbs and garlic and saute for
another minute or two until very fragrant. Add the rest of the ingredients,
cover and simmer for 40 minutes or so. Remove the top and simmer until
thickened a little, about 20 minutes more.
"I served this with
cappellini because that's what my kids like but linguini works as do short
textured pastas like radiatore, or penne."
BTW, Howard, the last time I made a Puttanesca – like sauce, I put tuna in it….
Next time, I'm making yours….
Thank you so much for sharing this with Presto Pasta Nights!