My husband and I love this delicious and easy pasta sauce that can whipped up in a flash, and served on pasta, quinoa or our favorite grain. Puttanesca is from Italy, where it was invented in the mid 20th century by a restauranteur. (Even though the dish is attributed to Neapolitan “ladies”.) Make it chunky and serve it as bruschetta on crunchy toasted Italian bread, or use as a pizza sauce.
No need to share the all the ingredients – anchovies can be a tough sell to family or friends. You won’t taste the salty fish in the finished dish, but just a wonderful briny taste topping pasta.
20 Minute Puttanesca
1 TB Canola Oil
1 Yellow Onion, Finely Chopped
3 Cloves Garlic, Minced
1 Tsp Red Pepper Flakes
4 Cups Canned Chopped Tomatoes
1/2 Cup Dry Red Wine
1 1/2 TB Balsamic Vinegar
1 Tsp Sugar
1 Tsp Each Sea Salt and Pepper
6 *Anchovy Fillets, Chopped (You can rinse the anchovies 
3 TB Capers
1 Cup Kalamata Olives, Chopped
4 Cups Cooked QUINOA
2 TB Chopped Parsley
Grated Pecorino Romano to Serve
Step One Heat the
oil in a saucepan and sauté the onion and red pepper flakes over medium high
heat for 3-5 minutes, or until soft. Add the garlic and sauté for 1 minute,
then the tomatoes and wine. Bring to a boil, reduce the heat and simmer for 10
Step Two Season with
the balsamic vinegar, sugar, salt and pepper. Add the anchovies, capers and
olives and simmer for an additional 3-5 minutes, or until warm. While the
Puttanesca is simmering, cook the QUINOA according to package directions.
Step Three Toss the QUINOA with the pan of
Puttanesca sauce. Serve garnished with parsley and cheese.
*Anchovies are a dividing food – either you
love them or you hate them! But even if you are not an anchovy fan, try cooking
them, as in this recipe. When the anchovies are heated they simply dissolve,
leaving a luscious salty flavor.

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