Puttanesca is a classic Italian pasta sauce. It’s easy to make and very tasty. As always you can do the sauteing either in the Sun Oven or on the stove, whichever you prefer. The ingredients are olive oil, minced garlic, anchovy paste, strained tomatoes, olives, capers, crushed red pepper, and freshly chopped parsley. So many people are turned off by anchovies and capers, but they really add depth of flavor, and in this sauce the anchovy paste is dissolved in the oil and the capers are minced, if you don’t tell anyone they won’t know they’re there.
Puttanesca Pasta Sauce
2 Tbs olive oil
3 cloves garlic, minced
2 tsp anchovy paste
3 cups strained tomatoes, preferably Pomì
1/2 cup Kalamata olives, pitted, roughly chopped
1 1/2 Tbs drained capers, finely chopped
1/2 tsp dried crushed red pepper
1/4 cup freshly chopped flat leaf parsley
Put oil, garlic and anchovy paste in a a dark enameled pot and place in Sun Oven. Sauté until garlic is fragrant. Add strained tomatoes, olives, capers, crushed red pepper. Cover and simmer in Sun Oven for approx. 40 minutes. Remove from heat and stir in chopped parsley. Serve over pasta with freshly grated Pecorino Romano cheese.
If you want your meal to be completely solar cooked there is a method for cooking pasta in the Sun Oven. It works best with shapes like penne or cavatappi. Use one cup of water for each cup of uncooked pasta. Combine the water and pasta with a dash of salt in a light weight, dark pot with a lid. The pasta is ready when it has absorbed all the water. I’ve only done this once, it’s a little too hard to tell when the pasta is ready for my liking. However, it is nice to know that if I should find myself in a situation where it is necessary to conserve both fuel and water I’d be able to enjoy a decent bowl of pasta.