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.