Level up your next pasta night with this spicy puttanesca sauce!
Servings - 4 servings
- 1 Tbsp olive oil
- 2 tsp minced garlic
- 28 oz. can diced tomato
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup green or kalamata olives
- 3 Tbsp capers drained and rinsed
- 1/4 cup dry white wine
- 12 oz. box small shell pasta
- Heat the oil in a medium-sized saucepan over medium-heat. Add the garlic, and saute for just a minute or two. Add the tomatoes, basil, oregano, crushed red pepper, onion powder, salt, and pepper (if using). Bring the sauce to a boil, promptly reduce the heat and allow it to simmer for 15 to 20 minutes. While that is simmering, you can prepare any other additions (see notes below).
- Your sauce should have thickened a bit, so now you can add the olives, capers, and wine, and allow it to keep warm over low heat while you prepare the pasta according to the package directions. Once the pasta is ready, dish up!Optional Additions:
- Chicken: I thinly sliced (1/4-inch thick) 1 lb of boneless skinless chicken breasts. I sprinkled them with 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper (I skipped the black pepper in the sauce). I then drizzled a little bit of wine over the top and stirred to coat the chicken with the cornstarch mixture. From there, I heated about 1 tablespoon of oil in a non-stick skillet, and sauteed the chicken until it was cooked through (no pink!) but still tender. I added the chicken to my sauce just before serving.
- Vegetarian-Style: In my opinion, this sauce is just begging for cauliflower. Cook 12 ounces of florets in the sauce, or lightly steam them, layer them atop your pasta, and pour the sauce on.