Wednesday, January 12, 2011

Pasta Puttanesca

I heart puttanesca -- it is my favorite pasta sauce. I've been experimenting with my own "semi home made" version to replace the $6 jar at the grocery store and I think I've finally done it! Tonight was a true test for this recipe since the husband opted for no meat this time (must be on a roll! :), and after a few bites he said "I don't even miss the meat." I feel like I'm on a major winning streak after a chili disaster last weekend. It turns out the "secret" ingredient in perfect puttanesca is red wine! I used Cabernet Sauvignon since it is supposed to have a higher concentration of the anti-cancer and heart-healthy antioxidant resveratrol than some other red wines. It also doesn't hurt that it tastes delicious!

"You won't miss the meat" Puttanesca:

1 28 oz can crushed tomatoes
1 15 oz can fire-roasted diced tomatoes (with juice)
1/2 cup cabernet sauvignon
4 cloves garlic - finely diced
1/2 red onion - finely diced (red onion has more color, therefore more phytochemicals)
1 Tbsp capers
1/3 cup pitted, chopped kalamata olives
1 small zucchini, chopped
2 Tbsp olive oil, divided
2 Tbsp Italian seasoning (rosemary, oregano, thyme, and basil)
salt and black pepper to taste

Heat 1 Tbsp oil in a medium skillet and add onions, garlic, and zucchini. Saute until tender.

In a medium saucepan add remaining 1 Tbsp of oil, both cans of tomatoes, capers, olives, and wine.

Add onions, garlic, and zucchini and simmer on low heat for 1 hour.

Salt and pepper to taste.

 Serve over whole wheat pasta with a nice dark-leafy green salad and enjoy!

I think next time I might add a couple of anchovies and some red pepper flakes to the olive oil before sauteing the onions, garlic, and zucchini because I like really strong flavors and the husband likes the spice.

1 comment:

Crashland said...

Completely coincidentally, my employer just gave me a copy of "Food Rules: an Eater's Manual" by Michael Pollan (author of The Omnivore's Dilemma). I ripped through it last night and was impressed. I highly recommend it! It's full of simple tips for buying and eating things that are good for you and completely empty of fad diet advice or hype. Now I'm trying to figure out how to work his rules into my regular meal planning... especially with a spouse and a little boy to feed.