Ingredients:
For the puttanesca sauce:
- 1/2 cup extra-virgin olive oil
- 1 small white onion, minced
- 4 garlic cloves, finely sliced
- 2 lb. plum tomatoes, seeded and diced
- 1 cup pitted and sliced Kalamata, niçoise or
gaeta olives - 1/4 cup drained capers
- 1/4 cup coarsely chopped cured anchovy fillets
- 1/4 tsp. crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 Tbs. finely chopped fresh flat-leaf parsley
For the polenta:
- 4 cups water
- 1 tsp. salt
- 1 cup polenta
Directions:
To make the sauce, in a saucepan over medium heat, warm the olive oil. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 5 minutes.
Add the tomatoes, olives, capers, anchovies and red pepper flakes, bring to a simmer and reduce the heat to medium-low. Simmer until the tomatoes are tender and begin to break down, 25 to 30 minutes. Season with salt and black pepper and stir in the parsley. Keep the sauce warm.
To make the polenta, in a saucepan over high heat, bring the water to a boil. Add the salt. Stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated. Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes.
Divide the polenta among warmed pasta bowls. Pour about 1/2 cup of the sauce over each serving and pass the rest at the table. Serve immediately.
Add the tomatoes, olives, capers, anchovies and red pepper flakes, bring to a simmer and reduce the heat to medium-low. Simmer until the tomatoes are tender and begin to break down, 25 to 30 minutes. Season with salt and black pepper and stir in the parsley. Keep the sauce warm.
To make the polenta, in a saucepan over high heat, bring the water to a boil. Add the salt. Stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated. Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes.
Divide the polenta among warmed pasta bowls. Pour about 1/2 cup of the sauce over each serving and pass the rest at the table. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
ItalianSoul from
Perfect Topping for Polenta
We only made the topping for this, as I already had a roll of polenta. The sauce has a nice tart flavor - the perfect compliment to the polenta. We omitted the olives and anchovies. I cut the polenta in circles and served the sauce over it, pairing it with WS Fish with Pine Nuts and Olives and some spinach. The meal was filling and delicious!
Date published: 2012-02-23