Pasta with Fresh Puttanesca Sauce
By blum099
Pasta with Fresh Puttanesca Sauce
© John Kernick
Pasta with Fresh Puttanesca Sauce
CONTRIBUTED BY KAY CHUN
TOTAL TIME: 30 MIN
SERVINGS: 6
BASIC-EASY
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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