Spaghetti "Chunky Puttanesca"
A fresh twist on a classic Italian sauce. Fennel, garlic, onions and mushrooms load this Puttanesca with flavor. Quick, easy and delicious.
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!