Penne alla Puttanesca (Mario Batali)

By sybrmom

Ingredients

• 2 tablespoons salt-packed capers
• 1 1/2 cups Pomi strained tomatoes
• 8 to 10 salt-packed anchovy fillets
• Coarse salt
• 6 tablespoons extra-virgin olive oil
• 1/2 medium red onion, chopped
• 4 cloves garlic, thinly sliced
• 1 1/2 to 2 teaspoons crushed red-pepper flakes
• 1 pound penne pasta
• 1/3 cup Gaeta olives, pitted and coarsely chopped
• 1/3 cup coarsely chopped fresh flat-leaf parsley
• Freshly grated Parmigiano-Reggiano cheese, for serving

Details

Servings 6

Preparation

Step 1

1.Rinse capers and soak overnight, changing water frequently.
2.Place Pomi tomatoes in a medium saucepan and simmer over medium-high heat until reduced by half; set aside.
3.Place anchovies in a small bowl and set it in the sink under a stream of cold running water for 20 minutes. Drain anchovies, pat dry, and coarsely chop.
4.Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
5.Meanwhile, heat oil, onion, garlic, and anchovies in another large pot over medium heat. Cook, stirring, until onion is lightly browned and anchovies have broken down, about 5 minutes. Add tomato sauce and red-pepper flakes. Cook, stirring, until fragrant, about 3 minutes. Remove from heat.
6.Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving 3/4 cup pasta water.
7.Add pasta and reserved pasta water to tomato mixture; stir and toss over medium heat until pasta is well coated. Stir in capers, olives, and parsley; serve immediately with grated cheese on the side.