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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