I love my fast and quick spaghetti puttanesca recipe that I already have on my site here, it is great on those nights when you need a quick and easy dinner. But here I have a different pasta sauce, one that is like a puttanesca, but with the addition of lots of vegetables and one that cooks long and slow.
I found this one while on our Eating Around the World Adventure in Italy. I am starting to appreciate more and more the simplicity of Italian cooking, and I am learning to truly enjoy meat free meals. Now I am not planning on becoming vegetarian, as I do enjoy eating meat, however, a few meat free days a month is actually something I am beginning to enjoy.
So here is another meat free pasta sauce that is full of flavour that I hope you will love as much as we do.
I found this one while on our Eating Around the World Adventure in Italy. I am starting to appreciate more and more the simplicity of Italian cooking, and I am learning to truly enjoy meat free meals. Now I am not planning on becoming vegetarian, as I do enjoy eating meat, however, a few meat free days a month is actually something I am beginning to enjoy.
So here is another meat free pasta sauce that is full of flavour that I hope you will love as much as we do.
Recipe
Recipe adapted from Giada De Laurentiis' cookbook Everyday Pasta
Serves 4-6
1/4 cup extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled, finely chopped
1/4 teaspoon salt, to taste
1/2 teaspoon freshly ground black pepper, to taste
800g tin diced tomatoes
1 dried bay leaf
8 anchovy fillets, finely chopped
3/4 cup pitted kalamata olives
2 tablespoons drained capers
1 teaspoon crushed red chilli flakes
450g penne pasta
3 tablespoons chopped fresh flat leaf parsley
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute until translucent, about 10 minutes. Add the celery, carrot and 1/4 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes longer.
Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, stirring occasionally, about 1 hour. Add 1 cup water if the sauce gets too thick. Remove and discard the bay leaf.
Place the finely chopped anchovies and some of their oil in a medium frying pan. Stir over medium heat until the anchovies melt, about 2 minutes. Add the olives, capers, remaining 1/4 teaspoon pepper and the red chilli flakes. Saute until the olives are heated through, about 2 minutes. Stir the olive mixture into the tomato sauce and simmer over medium heat until the flavours blend, stirring frequently, about 5 minutes. Season with salt and pepper, if needed.
Meanwhile, bring a large pot of salted water to the boil. Add the penne and cook until tender, but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes, follow packet instructions. Drain, reserving 1 cup of pasta water. Add the penne to the sauce and toss to coat, adding enough of the reserved pasta water to moisten. Transfer the pasta to a large serving bowl. Sprinkle with parsley and serve.
Serves 4-6
1/4 cup extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled, finely chopped
1/4 teaspoon salt, to taste
1/2 teaspoon freshly ground black pepper, to taste
800g tin diced tomatoes
1 dried bay leaf
8 anchovy fillets, finely chopped
3/4 cup pitted kalamata olives
2 tablespoons drained capers
1 teaspoon crushed red chilli flakes
450g penne pasta
3 tablespoons chopped fresh flat leaf parsley
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute until translucent, about 10 minutes. Add the celery, carrot and 1/4 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes longer.
Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, stirring occasionally, about 1 hour. Add 1 cup water if the sauce gets too thick. Remove and discard the bay leaf.
Place the finely chopped anchovies and some of their oil in a medium frying pan. Stir over medium heat until the anchovies melt, about 2 minutes. Add the olives, capers, remaining 1/4 teaspoon pepper and the red chilli flakes. Saute until the olives are heated through, about 2 minutes. Stir the olive mixture into the tomato sauce and simmer over medium heat until the flavours blend, stirring frequently, about 5 minutes. Season with salt and pepper, if needed.
Meanwhile, bring a large pot of salted water to the boil. Add the penne and cook until tender, but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes, follow packet instructions. Drain, reserving 1 cup of pasta water. Add the penne to the sauce and toss to coat, adding enough of the reserved pasta water to moisten. Transfer the pasta to a large serving bowl. Sprinkle with parsley and serve.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060705698861
Pin it: www.pinterest.com.au/pin/399413060705698861
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