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Pasta with Fresh Puttanesca Sauce

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Pasta with Fresh Puttanesca Sauce
© John Kernick
Pasta with Fresh Puttanesca Sauce
CONTRIBUTED BY KAY CHUN
TOTAL TIME: 30 MIN
SERVINGS: 6
BASIC-EASY

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 1/4 cup drained capers
  • 3 anchovy fillets, minced
  • 2 large heirloom tomatoes (1 1/4 pounds), chopped
  • 3/4 cup chopped pitted green olives (5 ounces)
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoons crushed red pepper
  • 3/4 pound short pasta
  • 1/3 cup chopped basil
  • Kosher salt
  • Pepper

Details

Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, mash the capers with the anchovies, heirloom tomatoes, green olives, olive oil and crushed red pepper until a chunky sauce forms. In a pot of salted boiling water, cook the pasta until al dente; drain. Add the pasta and chopped basil to the sauce, season generously with salt and black pepper and toss to coat

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