Puttanesca (frozen) Recipe
Make Puttanesca (frozen) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Frozen Puttanesca Base (make-ahead, freezes well)
For Serving (prepare fresh after thawing)
Method
Frozen Puttanesca Base (make-ahead, freezes well)
- 1
Prepare aromatics and anchovy base
Heat a medium-large heavy skillet or saucepan over medium heat. Add 1/2 cup olive oil and warm until shimmering but not smoking. Add minced garlic and cook, stirring, for 30–45 seconds until fragrant. Add chopped anchovy fillets and mash them into the oil with a wooden spoon until they dissolve. Stir in red pepper flakes and cook 15 seconds more to bloom the spice.
- 2
Add capers and olives
Add the rinsed capers and coarsely chopped olives to the pan. Cook, stirring, for 1–2 minutes to warm and release briny flavors. This step ensures the olives and capers are incorporated into the oil/anchovy base.
- 3
Tomato integration
Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize slightly, stirring constantly. Pour in 1/2 cup dry white wine (if using) and simmer 1–2 minutes until the alcohol scent diminishes. Add the 28 oz crushed tomatoes, dried oregano, black pepper and 1/2 teaspoon salt. Stir to combine.
- 4
Simmer to meld flavors
Bring the sauce to a gentle simmer, lower heat to medium-low, and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate. Taste and adjust salt/pepper as needed. Stir in 1/4 cup chopped fresh parsley in the last minute of cooking.
- 5
Cool and portion for freezing
Remove the sauce from heat and let cool to near room temperature (15–20 minutes). Portion the sauce into freezer-safe containers or heavy-duty freezer bags in single-meal or family-size portions, leaving 1/2 inch headspace. Label with date and freeze. The frozen puttanesca base keeps well for up to 3 months.
Thawing and Serving (fresh pasta preparation)
- 6
Thaw the sauce
Thaw the frozen puttanesca base in the refrigerator overnight, or for quicker thawing place sealed container or bag in a bowl of cold water for 30–60 minutes until pliable. Do not microwave to thaw unless you plan to reheat immediately.
- 7
Cook the pasta
Bring a large pot of salted water to a rolling boil (about 1–1.5 tablespoons salt per 4–6 quarts water). Add 1 lb pasta and cook until al dente according to package directions, reserving 1/2 cup of the pasta cooking water just before draining.
- 8
Reheat and finish sauce
While pasta cooks, transfer the thawed sauce to a sauté pan and warm gently over medium-low heat until simmering. If the sauce feels very thick, stir in up to 1/4–1/2 cup reserved pasta water to loosen. Taste and adjust seasoning (salt, pepper, red pepper flakes) as desired.
- 9
Combine pasta and sauce
Add the drained pasta directly to the pan with the sauce. Toss vigorously over medium heat for 1–2 minutes so the pasta absorbs the sauce; add up to another 1/4 cup pasta water if needed to reach a glossy consistency. Stir in 2 tablespoons extra-virgin olive oil and 1/4 cup chopped fresh parsley to finish.
- 10
Serve
Divide among warm plates or bowls. Offer grated Pecorino Romano or Parmesan at the table if desired. Serve immediately.