Pasta Puttanesca

Pasta Puttanesca
Pasta Puttanesca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup extra-virgin olive oil

  • 6

    garlic cloves, minced

  • 4

    anchovy fillets

  • 1 1/2

    teaspoons dried oregano

  • 3/4

    teaspoon crushed red pepper

  • 4

    cups unsalted chicken stock

  • 12

    ounces bucatini or thick spaghetti

  • 1

    pint multicolored cherry or grape tomatoes, halved

  • 2

    tablespoons unsalted tomato paste

  • 1/4

    cup chopped fresh basil

  • 1/4

    cup chopped fresh parsley

  • 24

    pitted kalamata olives, chopped

  • 3

    tablespoons capers

  • 1/8

    teaspoon salt

Directions

Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring constantly to break up anchovies. Add stock and pasta to pan; bring to a boil. Cook 10 minutes, stirring occasionally. Add tomatoes and tomato paste. Cook 2 to 3 minutes or until pasta is done. Remove pan from heat; add remaining ingredients, tossing to combine.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: