Sean Kanan likes his women (and his food) spicy. That’s why daytime’s biggest bad boy (and modern-day gentleman) gave us his recipe for Pasta Puttanesca. “I invented this dish during my time in Rome. A bold fusion combining the best from two of my favorite sauces—Bolognese and Puttanesca. This is a rich and hearty meat sauce with a tomato-based ragout, which highlights flavors from the Mediterranean.” Learn how to make this pasta dish that delivers on flavor and can feed your family, too.
Pasta Puttanesca
Ingredients
- 1 lb penne or farfalle
- 1/2 lb ground veal or turkey
- 1/2 lb lean ground beef
- 1 tsp olive oil
- 16 oz can tomato sauce
- 16 oz can crushed tomatoes
- 4 oz can tomato paste
- 1 eggplant, chopped
- 1 white onion, chopped
- 4 oz black olives
- 4 tbsp capers
- 1/2 cup small green olives
- 2 tbsp minced garlic
- 2 tbsp balsamic vinegar
- 1 tbsp oregano
- 1 tbsp basil
- 1 tbsp garlic salt
- 1 tsp rosemary
- 1/2 tsp cinnamon
- 1 bay leaf
- 1 tsp red pepper flakes
- 1/2 tsp ground black pepper
Instructions
- Using a large pot, sauté the olive oil, chopped onion, garlic, oregano, basil, garlic salt, rosemary, cinnamon, pepper flakes and capers until the onions caramelize.
- Add in the tomato paste.
- In a sauté pan, brown the ground beef and veal/turkey.
- Drain the fat and add to the pot with the onions on medium heat.
- Add tomato sauce, crushed tomatoes, bay leaf, black olives, eggplant, and green olives.
- Bring to a boil, cover, then reduce the heat and simmer.
- Fill a pot halfway with water and bring to a boil.
- Add 1 tsp of olive oil, 1 tsp of salt and 1 pound of pasta.
- Cook the pasta until al dente and drain.
- Pour 1 cup of cold water over the pasta in the strainer.
- Add the cooked pasta to the sauce and serve.
