Fresh Tomato Puttanesca
by RorySpicy chile flakes, salty and briny Worcestershire and sliced olives all wrapped in a rich tomato sauce bring this dish together.
Fresh Tomato Puttanesca
Rated 5.0 stars by 1 users
Category
Entrees
Servings
2-3
Ingredients
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1 pkg. Morelli Garlic & Basil Linguine
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2 Tbsp. Neapolitan Herb Balsamic Vinegar
¼ C. Red Onion (Sliced)
4 Cloves Garlic (Crushed)
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½ tsp. Red Pepper Chile, Crushed
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1 Tbsp. Worcestershire Sauce
8 Fresh Roma Tomatoes (Grated) or a 14 oz. Can Crushed Tomatoes
2 Tbsp. Tomato Paste
1 tsp. Granulated Sugar
½ C. Sliced Green Olives
2 Tbsp. Capers
Directions
Bring a pot of salted water to boil, then cook pasta as directed on package.
Meanwhile, heat extra virgin olive oil over medium heat in a skillet. Add onions, crushed garlic cloves, and chili flakes and cook for 3-4 minutes, until soft and starting to caramelize. Add the Worcestershire sauce and stir to combine. Add can of crushed tomatoes, tomato paste, balsamic vinegar, olives, and capers. Sauté and stir for 5-6 more minutes, until thickened but still juicy.
Add the drained spaghetti to pan and toss with sauce, stirring to coat well and allow the pasta to finish cooking in the sauce. Serve with extra chile flakes and parmesan cheese.
Recipe Note
If fresh garden tomatoes aren’t available, you can substitute a 14oz can of crushed tomatoes in place.