Delicious and simple to make, this puttanesca sauce is spicy and salty – yum.
- 2 Tbs. extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 medium yellow onion, finely chopped
- 1 tsp. finely grated orange zest (finely grate the outside layer of the orange – no white)
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- 1 28-oz. can whole tomatoes, coarsely chopped, juice reserved
- 1/3 cup pitted Kalamata olives, rinsed and quartered
- 2 Tbs. capers, rinsed
- Kosher salt and freshly ground black pepper
- 8 oz. whole-grain penne pasta
- 1/2 cup grated Pecorino Romano
- 1/3 cup chopped fresh flat-leaf parsley
- Heat the oil in a 12-inch skillet over medium heat.
- Add the garlic and cook until golden, about 2 to 3 minutes.
- Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes.
- Add the wine and simmer until it has almost evaporated, about 2 minutes.
- Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes.
- Season to taste with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil.
Add the penne and cook until al dente. Drain well.
Pour the pasta into the skillet and toss with the sauce.
- Divide the pasta among 4 bowls and sprinkle with cheese and parsley.