Recipe: Puttanesca Sauce

"I like your puttan...esca sauce," said Rene-the-roommate. Making a dirty joke to the dirty origins of this tasty sauce. She came home just as it was coming off the stove.

Here's the recipe:

1/2 tbs butter
2 tbs olive oil
1 heaping tsp minced garlic
10 grape tomatoes, halved
2 tbs chopped Spanish olives
2 tbs chopped marinated roasted red peppers
1/4 feta cheese
1/2 can of chopped tomatoes -or- 1 cup of jarred marinara sauce
1/4 c. red wine
1/4 tsp dried oregano
1/2 tsp dried parsley
1 tsp dried basil
1/4 - 1/2 tsp cayenne pepper (if you are a wussy, you can use less)
1/2 tsp dried onion
salt and pepper
half a box of that good for you pasta

Start your pasta water first then...

Heat the butter and evoo to med high. Add tomatoes, olives, red pepper and garlic. Sautee a few minutes, until the skin start to come off the tomatoes.

Right about now your pasta water's probably at the rolling boil so add the pasta to it...

Next, add the canned chopped tomatoes/ jarred tomato sauce, the cheese and all the spices. Stir well, until well mixed. Turn heat up a little more, add the wine and stir well. Let it cook off for about a minute, then turn down to low, cover and simmer as pasta cooks. Stir occasionally.

Once pasta is cooked, drain and add to saute pan. Stir and mix well. Cover again and let sit for one minute so the flavor hang out with each other and get to know each other well. Remove and serve.