Naples style Pasta Puttanesca - Recipe by Koji Cooks

PASTA PUTTANESCA

We love, love, love Puttanesca! I 've have been preparing versions of theis super dish forever. It is great with or without anchovies, as this recipe is. Sometimes I top it with sliced seared Ahi tuna or shrimp or just grated Parm. It is fast and very satisfying on a winter evening. This recipe uses fusilli pasta, it is equally as good with penne rigate

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PASTA PUTTANESCA - Recipe serves (4-6), leftovers reheat well.

1 pound fusilli pasta cooked al dente (*reserve 1/2 cup salted pasta cooking water), drained, @ room temp

SAUCE

4 tablespoons extra virgin olive oil

2 tablespoons (level) minced garlic

1 cup diced Spanish or white onion

4 tablespoons white wine

4 tablespoons tomato paste

1/2 cup sliced carrot

1/4 cup chopped sun dried tomatoes

2 bay leaves

1/2 teaspoon sugar

1 teaspoon dry Italian seasoning

1/2 cup pitted Kalamata olives

2 tablespoons capers

fresh grated parm for topping

METHOD

Heat a large heavy bottomed pot over medium-high heat, swirl in the oil, garlic and onion and saute for 3 minutes. Add the wine and cook stirring for 2 minutes. Stir in the remaining sauce ingredients, adding the pasta cooking water, reduce heat to medium, cook stirring for 5 minutes. Stir in the pasta and heat until piping hot, plate, top with parm.

OLD SOUL EYES