Penne with Puttanesca Sauce

1 cup diced onions
1 Tablespoon minced garlic
1 Tablespoon olive oil
5 1/2 to 6 cups chopped fresh or undrained canned tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 Tablespoons capers, rinsed and drained
10 large calamata olives, pitted and chopped (about 3 Tablespoons)
2 Tablespoons minced fresh parsley
1 pound penne pasta
a few parsley sprigs (optional)
grated parmesan cheese (optional)

          Combine the onions, garlic, and oil in a saucepan, cover, and saute for about 10 minutes, until the onions are translucent, stirring occasionally.  While the onions cook, chop the tomatoes--you can chop or crush canned tomatoes right in the can.  Add the tomatoes to the saucepan.  Stir in the oregano, red pepper flakes, capers, olives, and parsley.  Simmer uncovered, until the sauce thickens, about 20 minutes, or a little longer.
          When the sauce has cooked for 10-15 minutes, bring a large covered pot of water to a boil.  Add the penne and cook for about 7 minutes, until al dente.  Drain and serve immediately with the sauce.  If you wish, top with parsley sprigs, and sprinkle with grated parmesan.

TIM'S NOTES:  Traditionally, Puttanesca Sauce is served with spaghetti, but I like penne (or other large pasta) because it catches and holds the sauce.  And most of you know by now, I don't like chunks of tomato in my sauce, so I chop the tomatoes in the food processor.  I don't totally puree them though because in this recipe, it is nice to leave them a little chunky...just a little.  Two (28 ounces each) cans of tomatoes should give you about 6 cups.  I buy the diced tomatoes because there isn't as much work.  This sauce is also better the next day!

Picante Sauce

1/2 cup oil
6 cups chopped green bell pepper
6 cups chopped onion
2 cups chopped celery
6 cloves garlic, peeled and minced
          Mix in a big kettle. Simmer 35-40minutes, until tender. 

8 pounds tomatoes
          Blanch and peel.  Squeeze tomatoes by hand until chunks are small.

3 (6ounce) cans tomato paste
1/4 cup canning salt
1/2 teaspoon pepper
2 Tablespoons brown sugar
1 (8 ounce) jar hot taco sauce
1 (4 ounce) can diced green chilies
          Add to tomatoes and bring to a boil, stirring constantly. Add vegetable mixture to the tomato mixture, and simmer 20 minutes, stirring constantly.  Put in jars while hot.  Process in a hot water bath. 15 minutes for pints, 20 minutes for quarts.

TIM'S NOTES:  This is a fairly mild sauce and can be used in cooking, as well as a dip with corn chips.  I like to add 2-3 minced, fresh jalapenos to the vegetable mixture before cooking. You can add/leave out the membranes and seeds, as desired.  I have never used canning salt.  I usually have kosher salt on hand, so that's what I use.  This makes about 12-14 pints. I got this recipe from my Aunt Bev. One last note...I forgot to mention that it is best if you let this mature for "awhile" so the flavors have a chance to marry.  Awhile in my book is probably a month or more.  I usually put it in the cupboard and forget about it.  Then one winter evening, when I am rummaging through the jam cupboard looking for a snack, I have one of those "Oh, yeah..." moments of discovery.