Spicy Pasta Puttanesca with Loads of Fresh Herbs

By garciamoss

Ingredients

• 1 lb thin spaghetti or linguine, cooked according to package directions
• 1 small red onion, diced
• 1 small red, orange, purple or yellow bell pepper, thin sliced
• 3-4 anchovies
• 2 cloves garlic, finely diced
• 1 tablespoon sliced pickled jalapeno (or more to taste) or a pinch or two of crushed red pepper flakes
• 1 heaping tablespoon of capers
• Handful of assorted olives, sliced
• Handful of fresh Italian parsley, chopped
• Handful of fresh basil, chiffonade sliced
• 1-2 sprigs oregano, leaves removed and finely diced
• 1 pint cherry or baby heirloom tomatoes, sliced
• 2-4 tablespoons extra virgin olive oil.
• Squeeze of lemon
• Handful of fresh grated parmesan cheese
• Fresh cracked black pepper
• You may or may not need any additional salt, so be sure to taste for seasoning

Details

Adapted from karistaskitchen.com

Preparation

Step 1

Prepare your pasta according to package directions.

In a large skillet over medium heat, add 2 tablespoons olive oil. Sauté the onion, peppers and anchovies until onions and peppers are soft. The anchovies will melt into the oil. This creates lovely, deep and rich flavors.

Next, stir in the garlic and sauté for one minute longer.

Turn the heat to medium low and stir in the jalapeno or crushed red pepper flakes, capers, olives and fresh herbs. Let the mixture heat and simmer for a few minutes, allowing all the delicious flavors to meld together.

Fold in the tomatoes, add a squeeze of lemon and then sprinkle with fresh cracked black pepper and taste for salt. You may or may not need any additional salt due to the anchovy, capers and olives.

Add the cooked pasta to the skillet of veggies tossing to coat. Drizzle with the remaining 2 tablespoons olive oil and then pour the pasta onto a platter, ladling all the stray olives and tomatoes on top.

Garnish with freshly grated parmesan cheese and serve.