Spaghetti with Fresh Tomato Puttanesca Sauce
Spaghetti with Fresh Tomato Puttanesca Sauce is one of our favorite meatless meals. I start this dish by cooking fresh tomatoes into a luscious sauce. Then, I add capers, anchovies, herbs, and kalamata olives. Finally, I toss the sauce with spaghetti and top it with Parmesan and fresh basil. We like this dish for several reasons. First of all, I like that I can make this dish in less than an hour. Secondly, I like that I can make this dish well ahead of time. Sometimes I make it the day before I want to serve it. You could even make it two days in advance. Finally, we all love the fresh tomato flavor in this dish.
The Equipment I Used
- A Large Pot- You’ll need a big pot to boil your pasta water.
- A Dutch Oven- I use an enameled cast iron Dutch oven to make my sauce. But, you can use any medium sized pot to make your sauce.
The Ingredients Needed for Spaghetti with Fresh Tomato Puttanesca Sauce
- Plum Tomatoes- Use fresh plum tomatoes. Of course, you can also use canned whole tomatoes.
- Extra Virgin Olive Oil- I like California Olive Ranch brand olive oil.
- Garlic- The peeled cloves of garlic are my favorite. I store them in the freezer.
- Chicken Stock-I always use my homemade chicken stock. The recipe is below.
- Olives- Use kalamata olives. Just make sure there are no pits. I found a pit in my container of pitted olives today.
- Fresh Basil- Fresh basil adds so much fresh flavor to this dish.
- Spaghetti- Barilla brand spaghetti is my favorite.
How I Made my Pasta and Sauce
- First, I cooked my tomatoes, just long enough to remove the skins.
- Next, I cooked the sauce. Cook it on low heat so that it doesn’t burn.
- Finally, I tossed the sauce with the spaghetti and Parmesan cheese.
If you like tomato sauces, you need to try this delicious Spaghetti with Fresh Tomato Puttanesca Sauce.
Spaghetti with Fresh Tomato Puttanesca Sauce
Spaghetti with Puttanesca Sauce made with fresh plum tomatoes. It's filled with kalamata olives, anchovies, capers, and herbs.
Ingredients
For the Fresh Tomato Puttanesca Sauce:
- 6 plum tomatoes, with the stems cut out
- 1 tbsp. unsalted butter
- 1 tbsp. extra virgin olive oil
- 2 tbsp. garlic, minced
- 1 cup onion, minced
- ½ cup chicken stock
- ½ cup kalamata olives, pitted and halved
- 1 tbsp. capers, drained
- 4 anchovies, rinsed and chopped
- ¼ tsp. each dried oregano and crushed red pepper flakes
- 1 bay leaf
- 2 tbsp. fresh basil, sliced
To Assemble the Dish:
- 12 ounces spaghetti
- fresh basil for garnishing
- Parmesan cheese, grated
Instructions
- In a three- quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their peels loosen. Drain and peel the tomatoes and chop them in half inch pieces.
- In a Dutch oven on low heat, melt the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes and the rest of the sauce ingredients, and simmer for 25 minutes, stirring frequently. While the sauce simmers cook the spaghetti according to the package directions. Remove the bay leaf from the sauce and toss it with the drained spaghetti. Top with the fresh basil and the cheese.
Nutrition
Calories: 300kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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