Yield: 6-8 Servings
2 Tablespoons Olive Oil
2 Tablespoons Tomato Paste
2 Large Cloves Fresh Garlic
2 Tablespoons Capers
½ Cup Dry White Wine (optional)
8 Large Vine Ripened Tomatoes,
(or 2 14oz. cans Crushed, Fire Roasted)
2 Cups Pitted, Sliced Colossal Green Olives
2 Cups Artichoke Hearts (Optional)
2 Teaspoons Mediterranean Kitchen Seasoning
1 Teaspoon French Grey Salt
1 Teaspoon Ground Green Peppercorns
1 Cup Grated Parmigiano-Reggiano Cheese
This recipe is great for a refreshing summer meal made with fresh tomatoes. But even during the colder months it makes a delightful contrast to the heavier fare you usually serve. While most Puttanesca recipes call for Kalamata olives, we have chosen to use colossal green olives instead because we prefer the fresh, fruity taste of the green variety. The white wine in this recipe is optional, but, but like the green peppercorns, we have used it here to enhances the tart fruitiness of the main ingredients.
Heat olive oil in a straight-sided large sauté pan. Add tomato paste, garlic, and capers. Cook over medium heat, stirring frequently, for 2-3 minutes. Add wine, mix well, and continue to cook for 5 -7 minutes until wine has reduced by about ½.
Add tomatoes, olives, artichokes (if using), and seasoning blend. Stir to combine, reduce heat, cover and simmer for 25-30 minutes. Season to taste with sea salt (because of the capers and olives, use an easy hand when adding the salt) and ground green peppercorns. Serve with your favorite pasta, and top with grated Parmigiano-Reggiano.