Pasta Puttanesca

 I. In a medium pan, I usually use a Crueset, saute 6 - 10 fresh garlic cloves, minced, with a pinch of red pepper flake and a pinch of fennel seed in approximately 3 tablespoons of extra virgin olive oil until soft.

II. Halve approximately three pints of cherry, grape, and/or pear tomatoes. I use a combination of all three to add color to the dish and a depth of flavor from each type of tomato. Add to the oil and garlic. Simmer until the skins start to "pop", and the tomatoes begin to cook into a sauce.

III. Add several turns of a favorite red wine. Again, I prefer to use a rich cabernet sauvignon, but a fabulous pinot noir or merlot works well, too. Bring to a light boil to reduce the wine.

IV. Halve approximately 12 ounces of pitted olives (olive weight only). Black cerignola olives work well, although I prefer green cerignola olives for color and flavor. Add to the tomatoes. Also add approximately 1/4 cup of drained capers. Mixing periodically, cover and let simmer for 15 - 20 minutes until done. The tomatoes should have formed the sauce, but still have some texture, and the olives should be al dente.

V. Finish the sauce with a handful of chopped fresh Italian parsley at the end just before taking the sauce off the heat.

VI. Serve over pasta. For this dish, I prefer to use to orecchiette (little ears) because the shape of the pasta helps to scoop up the sauce. Whatever pasta you choose to use, select a bigger, thicker pasta. 

VII. As an optional addition for this sauce you can sear and cube a fabulous tuna, and fold it in to the sauce at the very end before serving.

Buon appetito!