I have a ton of new posts coming up for you as I have been cooking up a storm lately! Classes ended last Thursday, and what better way to procrastinate studying for finals then to cook? I have already had two 6 person dinner parties and countless late night dessert sessions. This is the Australian version of finals week and I like it.
Today I am sharing my delicious homemade puttanesca tomato sauce with you. I love that you can basically just throw anything you have in the fridge into the pan and come out with a hearty homemade sauce in about the time it takes to cook the pasta. The ingredients I show should only be a guide, as you can really use any vegetables you have/want. I paired it with whole wheat pasta because I like the healthy nutty flavor, but you can use any pasta you have in your pantry.
homemade puttanesca sauce
5 cloves garlic, minced
1 large onion, diced
2 zucchini, diced
1 – 8 oz container of mushrooms, chopped
handful of artichoke hearts (canned or marinated), chopped
1 tablespoon capers, rinsed
handful of kalamata olives, chopped
3 tablespoons tomato paste
1 – 28 oz can whole peeled tomatoes with juices, loosely chopped
1 – 15 oz can diced tomatoes with juices
Pinch cayenne pepper, and S/P
Add tomato paste, and stir to combine. Finally, add the canned tomatoes, breaking up the whole tomatoes with your hand or a knife. Add the cayenne pepper and seasonings, and let simmer for 10 minutes, or until your pasta is ready.
I served this with my favorite roasted asparagus and a glass of red wine.