Recipe: Pasta Putanesca with Basil

I know that purists will dismiss this as non traditional but my wife isn’t an oregano fan so that’s life I suppose

What’s In It

  • 1L preserved tomatoes OR 796 canned tomatoes (I like the no salt ones)
  • 1 cup chopped black olives
  • 5 anchovies chopped (a light rinse will take some of the saltiness off)
  • Handful of chopped basil
  • 3 tsp capers chopped (a light rinse will take some of the saltiness off here too)
  • 1 onion chopped
  • 2 clove garlic chopped

 

What You Do With It

  1. Get a pot on the stove at medium heat with a splash of olive oil – add onions – don’t add salt now because you’re going to be adding 3 more ingredients that are salty
  2. Cook onions for about 10 min – don’t let them burn – you’re looking for a light caramel colour
  3. In the meantime add olives, capers (drained), anchovies (lightly rinsed), basil and garlic to your chopping board and chop until a rough dice
  4. Add to pot with onions
  5. Add tomatoes
  6. Simmer for 15 min and check seasoning (might need some pepper)

 

A note on cheese: go for it, but be careful, parmesan and grano padano are salty cheeses and they can throw off the flavour. 

Now it’s up to you, the longer you simmer the thicker the sauce will become. 

Cook up your favourite pasta, grab a glass of Chianti and some crusty bread and enjoy.

Eat drink and be merry.

The At Home Organic

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2 responses to this post.

  1. I love a fresh putanesca 🙂

    “Conversation about the weather is the last refuge of the unimaginative.”
    –Oscar Wilde

    Reply

  2. Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.

    Rise n Shine Eggs – Breakfast Recipe

    Reply

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