Yukon Potatoes with Caper and Olive Tomato Sauce

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Potato is my to go vegetable if I had to make quick and easy dinner.  The other day I needed to make a main dish for my cooking class at the local church so I got few yukon potatoes and thought of my favorite pasta sauce. Of course, I am talking about pasta puttanesca.

The story goes that the  sauce was invented and made by prostitutes in Italy.  One version claims that the prostitutes made it because it smelled so good that it lured customers with its powerful aroma. The other version is that when the prostitutes arrive late at their home they had to use whatever in their kitchen to make quick meal. Whatever the reason the sauce is delicious.

 

Puttanesca sauce is made with tomato, olives, capers and sometimes anchovies.

Cut the potatoes into 1 inch cubes.  Place the the potatoes in water.  Bring the water to a boil and boil for 5 minutes.  Drain and set aside.

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To make the sauce, sear the garlic in the olive oil. Add the diced red bell pepper, the tomato sauce and the dry basil.  Cook for couple minutes.

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Remove from the heat and then add the fresh sliced baby tomatoes, the olives, the capers and the fresh basil.  Stir and pour over the potatoes.  Toss well and spoon into baking dish.

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Cover the pan with foil and bake in 395 F. degree oven and bake for 35 minutes.  Remove the foil and bake for another 10 minutes.

Remove from the oven, allow the dish to rest for 10-15 minutes and serve.

Yukon Potatoes with Caper and Olive Tomato Sauce
 
Prep time
Cook time
Total time
 
Healthy, delicious and easy to make potato dish
Author:
Recipe type: Main Dishes
Cuisine: Mediterranean
Serves: 6
Ingredients
  • 4 tablespoons olive oil
  • 2 cloves garlic, mashed
  • 12 ounce tomato sauce
  • 1 pound multi color baby tomatoes, sliced in half
  • ½ red bell pepper, chopped
  • ½ cup chopped green olives
  • ½ cup capers
  • ½ cup chopped fresh basil
  • 1 pound yukon potatoes, cut into quarters
  • 1 teaspoon dry basil
Instructions
  1. Place the potatoes in water and bring to a boil. Boil for 10 minutes. Remove from the heat, drain and set aside.
  2. Heat the olive oil, sear the garlic and then add the red bell pepper, the tomato sauce, the dry basil and 1 cup of water. Bring to a boil and cook over low heat for couple minutes. Remove from the heat. Add the the sliced tomatoes, the olives, the capers and fresh basil. Mix, taste and adjust the seasoning.
  3. Add the tomato olive sauce to the potatoes, mix and spoon into baking dish. Cover with foil and bake in 395 F. degree oven and bake for 35 minutes. Remove the foil and continue to bake for another 10 minutes.
  4. Remove from the oven, allow the dish to rest for 10 minutes and then serve.

 

 

 

Comments

  1. Melissa says

    Delicious and easy-just wonderful flavor. I loved the potatoes instead of the pasta for a change. I read a few other recipes that said puttanesca can be made several different ways. I was wondering if you have any other recommendations for variations such as red onion or sardines? I love it just as is, but also like to use up what I have in the vegetable drawer:). Thank you so much; I will be making this again soon!

  2. sanaacooks says

    I am so glad that you liked this recipe. Yes, you can use red onion, kale and anchovies. Also you can make it with sweet potatoes, with pitted kalamata olives, sun-dried tomatoes, lemon zest, lemon juice, chili pepper. Let me know what do you think. Sanaa

  3. Amie says

    I looked up this recipe because you introduced me to pasta puttanesca 10 years ago at a cooking class in Sioux Falls. My version came our soupy, so I put it on top of quinoa. Probably not very Italian, but it was delicious!

  4. sanaacooks says

    Yes, it is the same sauce. I use it on with baby potato too. I like your creativity. You can add one tablespoon of tomato paste with the sauce to make it thicker. Thank you for your comment. Sanaa

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