Sauteed Pasta Sauce

This quick and flavorful pasta sauce delivers a punch of umami and acidity with every bite. Anchovies melt into the base, providing a deep savory backbone that pairs perfectly with briny capers and olives. The white wine adds brightness, while simmered tomatoes create a rich, cohesive texture. It&# 226;ÂÂs an easy, satisfying dish that comes together in under 40 minutes, making it ideal for busy weeknights or casual gatherings. Serve over your favorite pasta for a restaurant-quality meal at home.

Cooking Method: Sautéing, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 138.7

Description

This quick and flavorful pasta sauce delivers a punch of umami and acidity with every bite. Anchovies melt into the base, providing a deep savory backbone that pairs perfectly with briny capers and olives. The white wine adds brightness, while simmered tomatoes create a rich, cohesive texture. It&# 226;ÂÂs an easy, satisfying dish that comes together in under 40 minutes, making it ideal for busy weeknights or casual gatherings. Serve over your favorite pasta for a restaurant-quality meal at home.

Ingredients

1 pound pasta (spaghetti, linguine, or penne)
3 Tablespoons olive oil
1 Small onion, minced
2 Garlic cloves, minced
4 Anchovy fillets, minced (about 2 tablespoons)
1/2 cup pitted black olives, coarsely chopped
2 Tablespoons drained capers, rinsed
1/2 cup white wine
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 can (14.5 oz) crushed tomatoes
1/2 teaspoon red pepper flakes
1/4 cup fresh basil leaves, torn

Directions

1
Bring a large pot of salted water to a boil.
2
In a large skillet, heat the olive oil over medium-high heat until very hot and almost smoking.
3
Add the onion, garlic, and anchovies and sautÃÂ© for 3 minutes, stirring frequently.
4
Reduce the heat to medium and add the olives, capers, white wine, salt, pepper, and red pepper flakes.
5
Cook, stirring occasionally, until the white wine has reduced by half, about 5 minutes.
6
Add the crushed tomatoes and simmer until the sauce has reduced slightly and thickened, about 20 minutes.
7
Meanwhile, add the pasta to the pot of boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
8
Drain the pasta, reserving about 1 cup of the cooking liquid.
9
Once the tomato sauce has reduced, add the cooked pasta to the skillet with the sauce and stir to coat evenly.
10
Add enough of the reserved pasta cooking liquid, 1/4 cup at a time, to moisten the sauce and help it cling to the pasta.
11
Season with more salt and pepper to taste.
12
Gently toss in the fresh basil and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 138.7kcal

% Daily Value *
Total Fat 11.4g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 97502.1mg4063%
Total Carbohydrate 5.0g2%
Dietary Fiber 1.7g7%
Sugars 2.2g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover sauce and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or pasta water.

Substitutions: If you prefer not to use anchovies, you can omit them and add an extra pinch of salt and a dash of Worcestershire sauce for umami. Swap black olives for green olives if preferred.

Tips: Don't skip reserving the pasta water; the starch helps emulsify the sauce and bind it to the pasta. For a richer sauce, stir in a tablespoon of butter at the end.

Keywords: pasta, sauce, anchovies, olives, capers, tomatoes, garlic, onion, white wine, basil, italian, dinner, quick, easy, weeknight, umami, simmered, vegetarian option

Read it online: https://www.chefs-mate.com/recipe/sauteed-pasta-sauce-4/