Bucatini Puttanesca

By Dixie8686

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup black olives, such as Gaeta or Nicoise, rinsed, pitted, and thinly sliced
• 1/2 cup green olives Italian-style, rinsed, pitted, and coarsely chopped
• 3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed
• 1/2 teaspoon red pepper flakes, plus more for serving
• 1 28-ounce can best-quality tomatoes, half pureed, half roughly crushed
• 1 sprig fresh basil, plus more for garnish
• 1/2 teaspoon dried oregano
• 1 pound bucatini pasta
• Freshly grated Parmesan cheese

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Step 1Bring a large pot of water to a boil.

Step 2Place olive oil and garlic in a large saucepan. Heat over medium heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the olives, capers, and 1/4 teaspoon of the red pepper flakes. Add the pureed and crushed tomatoes, bring to a boil, reduce the heat, and simmer for15 minutes. Add the basil sprig, the remaining 1/4 teaspoon red pepper flakes, and the oregano and cook for an additional 10 minutes.

Step 3Meanwhile, generously salt the boiling water. Add the pasta and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and toss with the sauce. Serve with additional red pepper flakes, grated Parmesan cheese, and freshly torn basil leaves.