Fast, Fresh, and Flavorful Authentic Italian Marinara Recipe for Pasta, Pizza, or Dipping Sauce
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Yield: 4 Servings |
Ingredients
• 1 28-ounce can of whole peeled plum tomatoes (San Marzano DOP, Cento, Muir Glen Organic, or other quality tomatoes)
• 3 tablespoons extra virgin olive oil
• 2-ounce tin of anchovies, drained
• 3 garlic cloves, finely chopped or slivered (about 1 heaping tablespoon)
• 1/2 teaspoon crushed red pepper flakes
• 4 tablespoons Italian flat leaf parsley, chopped (1/2 with sauce, 1/2 for garnish)
• 1/2 cup (4-oz) Kalamata olives, pitted and thinly sliced
• 2 tablespoons of small (non-pareil) capers, drained
• 2 teaspoons lemon zest, optional
• 12 ounces of dry spaghetti
The key to success for any good recipe is to always use the freshest ingredients.
Use This Puttanesca For:
A Zesty Pasta Sauce
With Grilled Salmon over Pasta
A Delicious Puttanesca Pizza
Preparation
1. Use your hands to crush and break down the whole tomatoes in a large bowl. Remove any tough skins, discolored, or green tomato stems and basil leaves from the can, then crush the tomatoes loosely for a full-bodied sauce, or for a smoother sauce, use a food mill or potato masher rather than a blender to maintain the rich color. Reserve the bowl of tomatoes with their liquid for later use.
• 1 28-ounce can of whole peeled plum tomatoes
2. Heat the olive oil in a skillet over medium heat. When the oil is hot, stir in the anchovy filets. With the back of your spoon, break the anchovies up until almost dissolved but not burned, about 2 minutes. Then add the garlic and red pepper flakes for a minute or two, stirring continuously to prevent the garlic from burning. Now would be a good time to get the pasta water started for the spaghetti.
• 2 tablespoons extra virgin olive oil
• 2-ounce tin of anchovies, drained
• 3 garlic cloves, finely chopped or slivered (1 heaping tablespoon)
• 1/2 teaspoon crushed red pepper flakes
3. As soon as the garlic and pepper flakes start to sizzle, immediately pour the bowl of tomatoes into the skillet. Add 2 tablespoons of chopped parsley to the tomatoes. When the sauce starts bubbling, reduce the heat to medium low and let simmer uncovered, stirring occasionally until the sauce thickens, about 10 minutes. For a double batch, extend the cooking time to 20 minutes.1
• Crushed tomatoes from bowl
• 2 tablespoons fresh flat leaf parsley, chopped
4. With the sauce reduced, stir in the sliced olives and drained capers to the pan. Cook down over medium low heat until done, another 10 minutes. Optionally add 2 teaspoons of lemon zest. During this time, add dry spaghetti to boiling pasta water, cooking the spaghetti al dente per the instructions on the package.
• 4 ounces (1/2 cup) Kalamata olives, pitted and thinly sliced
• 2 tablespoons of small capers, drained
• 2 teaspoons lemon zest, optional
• 12 ounces of dry spaghetti
5. With the pasta al dente, add the wet pasta directly to the pan with a pasta fork. Drizzle the remaining tablespoon of olive oil over the pasta and mix all of the ingredients thoroughly for another 2 minutes. To serve, plate with a generous amount of coated pasta, top with a little extra sauce from the pan, then garnish the plates with the remaining fresh parsley. Serve immediately while hot. Refrigerate or freeze any unused marinara for later use.
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh flat leaf parsley, chopped
Makes about 4 servings (3 cups)
Total Time: About 40 minutes
bon appétit!
Marinara Sauce Pairing
• Serve with your favorite spaghetti, linguine, fettuccine, or tagliatelle pasta
• Use as a pizza sauce or on pasta sheets in your favorite lasagna recipe
• Serve over ravioli, tortellini, or gnocchi
• Use as a delicious dipping sauce for bread, potato wedges, shrimp, or cheese sticks
Serving Suggestions
• Top dish with freshly grated Parmigiano Reggiano or Pecorino Romano
• Garnish plate with chopped or whole basil leaves
• Crusty baguette, homemade artisan or Italian bread
• Caesar, Greek, or Italian salad
Quick and Easy Personal Servings
For a simple spaghetti puttanesca meal for one, cook about 4 ounces (1/4 box) of dry long pasta in salted water. In a separate pan warm up 4 ounces (1/2 cup) of puttanesca over medium heat. When the pasta is cooked al dente, use a large slotted spoon or pasta fork to move the wet pasta directly into the sauce pan. Stir for a minute or two to thoroughly coat the pasta. Plate up this generous portion of pasta and top with a little extra sauce, freshly grated Parmigiano Reggiano, and garnish with freshly chopped basil. Serve immediately while hot.
1Make a Double Batch
If you make a lot of pasta and pizzas with this sauce, make a double batch. It stays fresh in the refrigerator for more than two weeks, and you’ll always have delicious puttanesca ready for a quick meal. To double up on this recipe, extend the cooking time from 10 to 20 minutes.