Our Spin On Martha Stewart's Puttanesca
Note: This recipe was adapted from Martha Stewart’s Puttanesca recipe, which was originally vegetarian. Feel free to leave out the Italian sausage, if you would like.
– Serves 2 –Â
– Ingredients –
- 1.5 c of ripe cherry tomatoes, halved
- 1 tbsp capers, rinsed
- 5 Kalamata olives
- 2 garlic cloves, minced
- 3 anchovies
- 5 oz penne pasta, cooked to package directions
- 2.5 Italian sausages
- 1/2 c parm, finely shredded
- Fresh basil, roughly chopped for garnish
- Red pepper flakes
- S&P
- 2-3 tsp Sugar, to taste
- 1 tbsp butter
- Vegetable oil
Prep
1. In a medium sized pot, start the salted pasta water and cook pasta to al dente package directions. Save ~3/4 c of pasta water when done.
2. In a medium sized skillet, brown sausages, crumbling into smaller pieces. Once browned, put in a bowl, cover, and set aside.
3. Add more oil to the pan. Add the anchovies to the pan, breaking apart. Don’t worry, you won’t taste them – they just add really great depth of flavor. Add garlic, capers, olives, red pepper flakes, then tomatoes.
4. Cook for approximately 7 minutes. Add the reserved pasta water. If you have a Parmesan rind, feel free to toss that in for even more flavor. Add sausage back in, pasta, grated parm, and butter. Stir to coat and cook for a few more minutes or until liquid is absorbed. Add sugar. Add S&P to taste. Serve topped with basil and parm. Enjoy!
