Pasta Puttanesca

Pasta Puttanesca
Pasta Puttanesca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound spaghetti

  • 3

    garlic clove

  • 2

    teaspoon anchovy paste

  • 1/2

    teaspoon hot pepper flakes

  • 1/3

    cup virgin olive oil

  • 28

    ounce whole tomatoes in juice

  • 1/2

    cup kalamata olives; pitted

  • 2

    tablespoon capers; drained

  • pinch sugar

  • 3/4

    cup basil; coarsely chopped

Directions

Cook spaghetti in pasta pot of boiling salted water (2-1/2 tablespoon salt for 6 quart water) until barely al dente. While pasta boils, cook garlic, anchovy paste, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper in oil in a 12 inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about two minutes. Meanwhile, puree tomatoes with juice in a blender. Add tomato puree to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar. Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about two minutes. Sprinkle with basil.

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