This is a great pantry sauce, and since I usually have all the ingredients on hand, I can whip this up any night of the week. It takes only two minutes to cook in the pressure cooker, which makes it one of my go-to dinners when I’ve been writing or out of the house all day. Traditionally, puttanesca sauce contains anchovies, but I’ve substituted Italian tuna packed in olive oil, which gives the sauce more structure and flavor.
MAKES: 3 Cups
INGREDIENTS:
- 1/4 Cup Extra-Virgin Olive Oil
- Pinch Of Red Pepper Flakes
- 2 Garlic Cloves. Minced
- One 28-Ounce Can Tomato Puree
- One 6-Ounce Can Italian Tuna Packed In Olive Oil
- 1/2 Cup Tiny Capers In Brine, Drained
- 1/2 Cup Oil-Cured Olives, Pitted
- 1/2 Cup Chopped Fresh Flat-Leaf Parsley
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the red pepper flakes and garlic and saute for 10 seconds, or until fragrant. Add the tomato puree, tuna, capers, and olives. Lock the lid in place and cook at high pressure for 2 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Skim off any excess fat from the top of the sauce and stir in the parsley. The sauce will keep in airtight containers in the refrigerator for up to 3 days.
PASTA ALLA PUTTANESCA WITH TOASTED BREAD CRUMBS:
- Try serving your linguine or spaghetti alla puttanesca with a toasted bread crumb topping.
- Melt 2 tablespoons of unsalted butter with 2 tablespoons of extra-virgin olive oil over medium-high heat.
- Add 2 cups of fresh bread crumbs, tossing to coat, and cook until the crumbs are dry and golden brown.
- Toss the cooked pasta with the sauce and sprinkle the crumbs on top.
