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Spaghetti Puttanesca Sauce | Classic Authentic Puttanesca with Fennel, Onions & Mushrooms | Quick, Easy, Delicious | www.craftycookingmama.com

Spaghetti "Chunky Puttanesca"

Amanda
A fresh twist on a classic Italian sauce. Fennel, garlic, onions and mushrooms load this Puttanesca with flavor. Quick, easy and delicious.
5 from 4 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Pasta
Cuisine Italian
Servings 3 -6 servings

Ingredients
  

  • 3-4 tablespoon olive oil
  • 1 medium onion chopped
  • 1 fennel bulb cored & diced
  • 4 oz mushrooms your favorite, chopped
  • 3 cloves garlic minced or pressed
  • 1 jar of Bertolli Reserva Marinara Sauce 23.9 oz
  • 1/4 - 3/4 teaspoon crushed dried red pepper to taste
  • 1/3 cup pitted sliced black or kalamata olives i use both
  • 2 teaspoon capers
  • pinch of oregano
  • pinch of black pepper
  • 1 2 oz can anchovies, drained & chopped
  • salt to taste
  • fresh parsley snipped
  • freshly grated Parmesan-Reggiano
  • *1/2 pound - 1 pound cooked spaghetti
  • use a half pound if you like your pasta very saucy - a pound if you prefer a light coating of sauce

Instructions
 

  • Heat olive oil In a dutch oven or large skillet.
  • Add onion and fennel saute until translucent and tender - about 10 minutes.
  • Add mushrooms, saute for a few minutes.
  • Add garlic, saute for a minute.
  • Add sauce, red pepper, olives, capers, oregano, black pepper and anchovies.
  • Bring to bubbly boil, reduce heat to low and cook covered for about 15 minutes.
  • Add cooked spaghetti & a bit (approx 1/4 cup) of pasta water to sauce and toss.
  • Salt to taste. Sprinkle with fresh parsley and loads of freshly grated cheese. Enjoy!