pasta puttanesca

Tonight, we had a meal that we eat at least once a week around these parts... pasta puttanesca. If sugo de puttanesca is the sauce of whores, then we proudly raise our hands and admit to being big ol' pasta-loving hookers. (I'm sorry, who can resist? The jokes write themselves!) Unfortunately, it being dark and all, I couldn't capture a good photo- that's where this picture from back in the summer comes in.

This sauce is so robust and full of flavor, that absolutely nothing is lost by leaving out the traditional anchovies.

I won't give an exact recipe, because everyone has their own preferences, but to make pasta alla puttanesca, make sure not to leave out:

• capers
• oil-cured black olives
• garlic
• onions
• tomatoes - diced, crushed, fresh, canned, just make sure to use the tangiest, highest-quality tomatoes you can find!
  
• extra virgin olive oil
• red pepper flakes
  

Daiku adds these touches to his sauce:

• balsamic vinegar (just a tiny bit to deglaze the onions and garlic)
  
• pinch of basil, pinch of oregano
  

Basically,

• heat your oil, add your herbs
• add your onions and garlic, sauté for a while
• add chopped olives and capers
  
• deglaze with the balsamic vinegar
• add your tomatoes, stir to combine, and then let the sauce simmer on low heat until it's a bit thickened and has taken on a dark rich color
• toss with pasta, and serve.
• buon appetito!
  

pasta puttanesca