First, I need to don the "Cone of Shame." It's a sad realization that it's been over 1 year since I've blogged anything. I could have swore the FabricPath authentication blog as like, 3 weeks ago. Guess not. I will try to do better, I have a ton of ideas and half-blogs started that I will finish and publish.
That aside, last week I mentioned I was making a puttanesca sauce on Twitter and a few asked for the recipe, so here it is.
2 Tbps Extra Virgin Olive Oil (EVOO for you Rachel Ray fans)
3 Shallots - thinly sliced
6 Cloves of garlic - minced
2 28oz cans of whole tomatoes - torn to bits
1 8oz can of tomato paste
1/2 cup of dry white wine. I like Pinot Grigio but use whatever floats your boat
1 can of black olives - chopped
2 Tbs of capers
2 tsp of basil
1 tsp of oregano
1 tsp of crushed red pepper
1/4 tsp black pepper
I grind all of the spices together in a coffee grinder, but you can use a mortar and pestle or just toss 'em in.
*NOTE* I love spicy food. If you are a spice wimp, use the quantities above. I usually quadruple all of the spices and it makes a great spicy sauce. Adjust to your taste.
In a large pot, heat the EVOO over medium-high heat and add shallots and garlic. Stir and keep from burning but let the onions and garlic cook.
Add the rest of the ingredients, bring to a low boil and then reduce heat to a simmer. Let simmer for no less than 2 hours - longer is better. I shoot for 6 hours.
Serve with your favorite pasta and enjoy! I should have taken a picture but couldn't wait to eat it. :)