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.
Note: This recipe makes enough for 2 people, but you can easily double it if you are serving more, or if you want to freeze some for later.
5 cloves garlic, minced
1 small onion, diced
1 zucchini, diced
10 mushrooms, chopped
handful of artichoke hearts (canned or marinated), chopped
1 tablespoon capers, rinsed
handful of kalamata olives, chopped
2 tablespoons tomato paste
1 can whole peeled tomatoes with juices, loosely chopped
Pinch cayenne pepper, and S/P
Saute garlic and onion until they start to brown. Add zucchini and mushrooms until cooked through and wilting. Then add artichoke hearts, capers and olives and stir everything together. 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.