Pasta Billanesca

Recipe Tamer
This is an adaptation of pasta puttanesca. I used stewed tomatoes once instead of fresh because...well, I can’t remember why, but I liked the result better than the original.

Ingredients

  • 3 cans (14.5 oz) Italian recipe stewed tomatoes
  • 1 tablespoon capers
  • ½ teaspoon hot red pepper flakes
  • 2 tablespoon minced garlic
  • 2 tablespoon butter
  • 1 cup Kalamata olives, pitted
  • 8 ounces dried spaghetti
  • ½ cup onion, minced
  • 1 tablespoon olive oil
  • ¼ cup olive oil

Servings: 4
Scale to servings

Instructions

  1. Heat 1/4 cup olive oil and the butter in a large skillet over low heat. When butter foams, add onion and garlic; sauté slowly until very soft, about 10 minutes.
  2. Add tomatoes; simmer 10 minutes. Add pepper flakes; cook 1 minute. Stir in capers and olives.
  3. Meanwhile cook pasta.
  4. Toss to together and serve.

Notes

You can cut way back on the olive oil. And the butter.

You don’t really need 10 minutes of simmering in step 2 since the tomatoes are already cooked.

Other kinds of stewed tomatoes don’t work as well.