Pasta Puttanesca

My husband hates olives. 

I love them. Love isn't even the right word. I'm slightly obsessed.

Therefore, because Brian is away in Chicago, and I can once again make a meal that contains the most perfect food on the planet, I made pasta with puttanesca sauce.

Speaking of the husband, he said, as a blog reader, he would like to see pictures of each step in the process. That is fine and all - and a nice idea - but the lighting in my kitchen is not the greatest for food photography. (I'll work on that.) Anyway, I gave it a shot. They are a little dark, but you'll get the picture. (I also apologize for the weird angles. I'll work on my skills.) 

Puttanesca sauce is traditionally made with anchovies. Being vegetarian, I've always omitted this. I've never tried anchovies, but they seem to be quite the polarizing little fish. I'm curious about them. Anyone have any strong opinions - for or against?

Here's how I make my version. 

The ingredients:

1 onion, chopped
5-6 cloves garlic, chopped
3 cans diced tomatoes
2 tbsp tomato paste
couple splashes white wine
about 1/2 cup to 3/4 cup kalamata olives, cut in half
2 tbsp capers
2 tbsp chopped parsley
3-5 fresh basil leaves, roughly chopped
1/2 tbsp red pepper flakes
about 1 tbsp balsamic vinegar
salt and black pepper to taste 
about one package pasta noodles

I prepare everything I need to chop - one onion, about 5-6 cloves garlic, loads of kalamata olives - cut in half (make your life easier and get the pitted ones), about 2 tablespoons parsley, and a few basil leaves - chopped. (Oh basil, I'm so glad you're back. Life is worth living again.) 

Next, heat about two tablespoons olive oil over medium heat in a large saucepan. When nice and hot, add the onions. (Normally I would have more onions than this. However, I am a goober and I didn't realize I only had about a forth of one left.)

Let cook for a minute and then add the garlic.

Let cook for a couple more minutes. Then add 3 cans diced tomatoes and 2 tablespoons of tomato paste.

Then add about 2 tablespoons (or more) capers, the kalamata olives, the parsley, and the basil. Season with salt, lots of black pepper, and about half a tablespoon red pepper flakes. 

 Stir all this together. At this point, I add a little white wine. If you don't have any, or don't cook with wine, you can omit this. 

 After tasting it, I decided it needed a little something extra. So I added around a tablespoon of balsamic vinegar. It was the right thing to do. 

Let this simmer for about 30 minutes. Make sure to taste it to see if it needs more salt or other seasoning.

Meanwhile, you should start boiling water for the pasta. I used linguini, but you could really use whatever shape you like. 

Here are a few tips I've picked up along the way about pasta. 

• Salt your pasta water liberally. It's the only chance you have to season the pasta itself.
• Save some of the pasta water to add to the sauce when you combine it with the noodles. This will help the sauce bind to the pasta. You won't be sorry. 
• Do NOT rinse your noodles! You want that starch to help the sauce adhere.
• Do NOT add oil to the pasta water. It keeps the sauce from adhering. 
• Stop the pasta from cooking about a minute or so from the package directions and add it to the sauce to finish cooking. 

Ok, back to business. When the pasta is almost done, drain it, add it to the sauce pan, and combine with reserved pasta water and the sauce. 

Top with a bit of your favorite Italian cheese. Some toasted french bread is also nice. 

If you are an olive addict like me, then this is the dish for you. Tangy, a bit salty, and slightly spicy. Heaven.