Porcini mushrooms smooth out the intense flavors of this traditional sauce of tomatoes, olives, anchovies and capers. Although puttanesca sauce is typically served with penne or spaghetti, fusilli holds the sauce better.
Ingredients
1 1/3 cups hot water
1/2 ounce (about 3/4 cup) dried porcini mushrooms
1 28-ounce can diced peeled tomatoes in juice
1 1/4 cups finely chopped onion
1 1/2 tablespoons minced garlic
12 Niçois olives, pitted, chopped
2 tablespoons tomato paste
1 1/2 tablespoons drained capers
1 1/2 tablespoons chopped anchovy fillets
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon dried crushed red pepper
8 ounces fusilli pasta
Directions
Combine 1 1/3 cups hot water and porcini in small bowl. Let stand until porcini are soft, about 25 minutes. Strain porcini, reserving liquid; discard sandy residue in bottom of bowl. Coarsely chop porcini.
Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add onion and garlic. Reduce heat and simmer until onion is tender, about 15 minutes. Add porcini, reserved porcini liquid, tomatoes, olives and next 6 ingredients. Partially cover pot and simmer sauce until thickened slightly, about 30 minutes. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to pot. Add sauce to pasta. Toss to blend.
