Description
Master this traditional Italian puttanesca pasta. It’s easy, flavorful and perfect for a homemade dinner on a busy night.
Ingredients
Scale
- 2 14 Ounce Cans Pureed or Finely Chopped Tomatoes (See Notes Above)
- 3 Cloves of Garlic (Minced)
- 1/4 Cup Olive Oil
- 1/2 Cup Flavorful Black Olives (See Notes Above, Halved)
- 3 to 6 Anchovies (Depending On How Much You Like Anchovies!)
- 1/4 Cup Salted Capers (Rinsed Well)
- 1 Teaspoon Dried Oregano
- Salt & Pepper
- 1/2 Teaspoon Red Pepper Flakes
- 1 Pound Dried Spaghetti
- 2 Tablespoons Finely Chopped Fresh Parsley
TO SERVE:
- Grated Pecorino Romano Cheese (Optional)
Instructions
- Put a large pot of lightly salted water on to boil for the pasta.
- Heat the oil in a medium sauce pan and add the garlic, and cook briefly.
- Add the anchovies, and use a fork to break them up as they begin to melt.
- Add the tomatoes to the oil and garlic, and then the olives, and capers.
- Season with salt & pepper, dried oregano, and red pepper flakes.
- Cook for 15 minutes over medium heat, stirring occasionally.
- When the pasta water is boiling, cook the pasta according to the package instructions until it is “al dente”.
- Drain the pasta, then return the pasta to the pot.
- Add the parsley to the sauce and stir.
- Add half the sauce to the pasta in the pot, and cook over high heat for a minute or two while tossing the pasta with the sauce.
- Serve the pasta in individual bowls, with a spoonful of extra sauce on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Cuisine: Italian