Don't let the anchovies in this recipe scare you off-they are a great addition and add a special salty taste to this dish. Besides, they dissolve while cooking anyway so there aren't actual pieces of anchovies in it-all they really do is add a subtle flavor. If you are absolutely insistent on not using anchovies, I would try increasing the amount of salt.
3/4 cup olive oil
1 cup finely diced onion
3 garlic cloves, peeled and minced
6 anchovy fillets, chopped
1/4 cup dry white wine
1 28-ounce can diced tomatoes, undrained (I like the ones "in sauce")
1 cup black olives, pitted and sliced
2 tablespoons capers, well rinsed (optional)
Dried red pepper flakes, to taste (optional)
Salt and pepper, to taste
1 pound spaghetti or other pasta
Basil
Oregano
Parsley
Heat oil in a large saute pan over medium-low heat. Add onion and garlic and saute for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and saute until anchovies have completely dissolved.
Increase the heat to medium-high and add the wine. Bring to a boil, stir in the tomatoes, olives, capers and red pepper flakes. Return to a boil. Lower heat and simmer for 5 additional minutes. At this point, taste and add desired amount of salt and pepper. Cook for 10 more minutes. Just before serving, stir in some basil and oregano into the sauce.
Meanwhile, cook pasta according to package directions until al dente.
Drain pasta and return pasta to the pot it cooked in. Over medium-high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss for 1 minute. Remove from heat and pour into a large serving bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.
Source: Rao's Cookbook:Over 100 Years of Italian Home Cooking
Yeah anchovies are great. I adore that salty fishy taste they give to food and Puttanesca sauce is one of my all time faves!
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