06/15/2010 01:56 pm ET Updated May 25, 2011

Recession Recipe: Pasta Puttanesca (VIDEO)

Welcome back to Economy Bites! We're using a lot of new, exciting ingredients in today's episode: olives, baked tomatoes and, are you ready for this, ANCHOVIES!! The pizza topping everyone loves to hate is about to make it's Economy Bites debut and we couldn't be more excited - check it!

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-8 plum tomatoes, sliced and dried in the oven

-olive oil


-6 cloves of garlic, smashed

-4 to 5 filets of anchovies in olive oil (about 2 tsp), chopped and made into a paste

-1/2 cup olives (I used Manzanilla) sliced in half

-28 oz can of Whole-Peeled tomatoes

-1/2 cup white wine, plus more for thinning (optional)

-3/4 tsp Crushed Red Pepper

-2 tsp Sugar

-1 Tbsp cream

-1/3 cup Basil, chopped fine

-3 Tbsp capers

-1 lb pasta shells


-Preheat oven to 325

-Slice tomatoes in half - sprinkle them with salt and olive oil and bake them for 45 minutes on a baking sheet.

-Finely chop anchovies until they make a rough paste. Chop olives and smash garlic. Set all aside in a bowl.

-Remove tomatoes from oven and add them to the bowl with olives and anchovies.

-Heat olive oil in a large pot. Once hot, pour in can tomatoes with their juices. Smash tomatoes with potato masher until chunky and pulpy.

-Turn heat to medium and add bowl of tomatoes, garlic etc. Also add white wine, sugar and crushed red pepper. Bring to boil then simmer for 35-45 minutes. Add more wine if sauce gets too thick.

-When sauce is almost done, cook pasta according to package directions. Drain.

-After sauce has cooked for 35-45 minutes, stir in basil, capers and cream. Let cook for 5 more minutes. Stir pasta into sauce and enjoy!