Pasta Puttanesca
By á-174942
Ingredients
- SERVING SUGGESTIONS:
- 2 tablespoons extra-virgin olive oil (2 turns around the pan)
- 4 garlic cloves - (to 6) chopped
- 1 tin flat anchovy fillets drained
- 1/2 teaspoon crushed red pepper flakes
- 20 oil-cured black olives cracked away from
- pit and coarsely chopped
- 3 tablespoons capers
- 1 can chunky-style crushed tomatoes - (32 oz)
- 1 can diced tomatoes - (14 1/2 oz) drained
- A few grinds black pepper
- 1/4 cup flat leaf parsley chopped (a couple of handfuls)
- 1 pound spaghetti cooked to al dente
- Crusty bread for mopping
- Grated Parmigiano Reggiano or Romano (optional)
- Bitter Greens Salad (see recipe)
Details
Servings 4
Preparation
Step 1
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
This recipe yields 4 servings.
Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.
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