Pasta Puttanesca
INGREDIENTS
-8 plum tomatoes, sliced and dried in the oven
-olive oil
-salt
-6 cloves of garlic, smashed
-4 to 5 filets of anchovies in olive oil (about 2 tsp), chopped and made into a paste
-1/2 cup olives (I used Manzanilla) sliced in half
-28 oz can of whole-peeled tomatoes
-1/2 cup white wine, plus more for thinning
(optional)
-3/4 tsp crushed red pepper
-2 tsp sugar
-1 Tbsp cream
-1/3 cup basil, chopped fine
-3 Tbsp capers
-1 lb pasta shells
PROCEDURE
-Preheat oven to 325
-Slice plum tomatoes in half and place them ona foil lined baking sheet. Sprinkle them with salt and olive oil and bake for 45 minutes.
-Finely chop anchovies until they create a rough paste. Chop olives and smash garlic. Set all aside in a bowl.
-Remove tomatoes from oven and add them to the bowl with olives and anchovies.
-Heat olive oil in a large pot. Once hot, pour in canned tomatoes with their jucies. Smash tomatoes with potato masher until chunky and pulpy. Turn heat to medium and add plum tomatoes, garlic, anchovies and olives. Add white wine, sugar and crushed red pepper. Bring to a boil then redue heat and simmer for 35-45 minutes. Add more wine if sauce gets too thick.
-When sauce is almost done, cook pasta to package directions. Drain.
-Once sauce is done, stir in basil, capers and cream. Let cook for 5 minutes then stir in pasta.
Enjoy!
