Prep time: 10 minutes
Cook time: 20 minutes
J.M. Hirsch of the Associated Press says this is his speedy version of the classic Italian pasta sauce. Serve it over any pasta you like. Some puttanescas are spicy; this one is mild. Feel free to crank the heat with more red pepper flakes.
1/2 pound bacon, cut into small pieces
2 anchovy fillets
4 cloves garlic, minced
1 large yellow onion, diced
1 large red bell pepper, cored and finely chopped
1 large green bell pepper, cored and finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/2 cup Kalamata olives, pitted and chopped
1 tablespoon chopped capers
One 28-ounce can crushed tomatoes
2 tablespoons balsamic vinegar
1/4 cup grated Parmesan cheese
Salt and ground black pepper
In a large saucepan over medium-high, combine the bacon, anchovies, garlic, onion, both bell peppers, oregano, basil, thyme and red pepper flakes. Sauté until the bacon is cooked and the onion is tender, about 10 minutes.
Add the olives, capers and tomatoes, then bring to a simmer. Stir in the balsamic vinegar and Parmesan, then season with salt and pepper.
Per serving: 310 calories; 210 calories from fat (68 percent of total calories); 23 g fat (7 g saturated; 0 g trans fats); 30 mg cholesterol; 18 g carbohydrate; 10 g protein; 4 g fiber; 900 mg sodium.