Puttanesca Sauce $6 dinner for Four in 30 minutes from start to finish

I have made this a couple of times over the last couple months, it is especially for Kui. It's been so crazy in my kitchen that I have a hard time cooking AND taking pictures lately, but today was relatively easy and I used my time to my advantage! Here below is a step by step for this sweet, fresh and herby "everything-but-the-kitchen-sink" pasta sauce. If you are a fan of Anchovies you'll love this!

Prep time: 10 minutes

Cook time: 20

Servings: 4

Cost: $6.00

Ingredients: 

3-4 Tbs. olive oil

1 Tbs. garlic

1/8 cup onion

2 oz. pkg, anchovies in olive oil

Sprinkle of each: (dried)

Oregano

Sage

Thyme 

Rosemary

1 15oz. can of whole peeled tomatoes

1 cup of bullion (I used Tomato Base)

Fresh Basil and Oregano about 1/3 cup each

1/2 tsp. Sugar

Salt and Pepper

1 lb. of Pasta (I used Rotini)

Saute chopped onion, garlic and anchovies in olive, don't forget the salt and pepper. (I add the oil from the anchovies as well)

These are the brand of anchovies I used. This 2 oz package was $1.39 at a local market near my home, and normally they go on sale for just $1.00.

I just used some dried spices from my rack, but if you can find these fresh it's a plus! I add these in once the onion, garlic and anchovies have cooked down a bit.

Add the whole can and of tomatoes and crush by hand or with a potato masher. Salt and Pepper again after adding the tomatoes.

Microwave or heat 1 Tbs of bullion powder in a cup of water and add it to the sauce.

Rough chop or rip off some fresh Basil and Oregano and toss it in!

Simmer on low for about 20 minutes. Add your tsp. of sugar and continue to cook while the pasta boils. Don't forget to salt your pasta water as well.

Puttanesca is a very thin sauce and is one that is the best a day later once the flavors have had time to marinate and meld together! I normally make this sauce with Spaghetti, which is traditional, but any cut will work great. Also traditionally this is a sauce with capers so if you love those little pickled bursts of flavor go ahead and include them as well!

ENJOY!

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You say Chickpea, I say Garbanzo bean.

Same thing. I have always called them Garbanzo beans, that is the term I heard being used when I was a little kid. But to be clear they are the same.

The name Chickpea comes from the Latin word "Cicer." Which evolved into "Chiche" and then to the English "Chich. From "Chich" it became "Chich peas" to it's modern form "Chickpea." The common names for them are Ceci bean, India pea, Bengal gram, or Egyptian pea. They are one of world's earliest crops.

“Garbanzo,” on the other hand, is Spanish in origin. The term is derived form the Old Spanish “Garroba” or “Algarroba” and of Old Spanish “Arvanço.” So there is the difference.

Garbanzo beans are a frequent star guest in Monday Menu Madness. I use them in everything from sautees, to soups, to salads to fillings for stuffed mushrooms or peppers. The Hunebee will eat them every which way. KATvonVAPURE didn't know how much she liked them until she had my 2 Bean salad. Kuizzy would prefer his beans sweet like red bean desserts, but also enjoys the Adventures in Garbanzo. Oddly Angelo, who has OAS(oral allergy syndrome) and can't eat raw fruits, vegetables, or nuts, and even if he could prefers not to, also loves the bean salads and sautees. That is as long as they don't have tomatoes, or olives, or fruit.

Below is two ways that are similar yet different like their name.

1. Spicy Garbanzo and Greek yogurt

Ingredients:
1 15oz. can of organic garbanzo beans
2 Tbs. greek yogurt
1/2 tsp. dried oregano
4 pickled jalapeno slices, minced
salt and pepper

Directions:
Mix all ingredients in a bowl and chill or serve.

2. Garbanzo, Tomato, Artichoke saute

Ingredients:
1 15 oz. can of garbanzo beans
1 whole roma tomato, large dice
1/8 cup of green olives with pimentos, chopped
1 tps. of minced garlic
1/8 cup of chopped artichoke hearts
3-4 Tbs. olive oil
salt and pepper

Directions:
Saute garbanzos' in olive oil, add all other ingredients and cook for about 5 minutes.
*Chop olives after you measure and measure artichokes' after you chop them.

ENJOY!