Pasta Puttanesca
By Jaclyn
Rate this recipe
0/5
(0 Votes)
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
Details
Preparation
Step 1
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.
You'll also love
- BOB'S BIG BOY STRAWBERRY PIE 0/5 (0 Votes)
- Sous Vide Chile-Tomato Infused... 0/5 (0 Votes)
- Creamy Garlic Chicken and Broccoli... 0/5 (0 Votes)
Review this recipe