Pasta Puttanesca
Pasta Puttanesca is definitely a recipe that you want to keep on your dinner menu rotation! It's not only quick to make, but it is tasty and light, but filling.
Ingredients
- olive oil
- 4 cloves garlic chopped small
- 3 anchovy fillets
- ½ cup black Italian olives, pitted and chopped small or kalamata
- 1½ Tablespoons capers
- 1 teaspoon dried oregano
- 1½ teaspoon cayenne pepper or red chili flakes I love Calabrian chiles in this dish!
- 2-3 cups peeled, whole canned tomatoes
- 12-16 ounces pasta spaghetti or linguine are most traditional
- chopped parsley to garnish
Instructions
- Heat a large skillet over medium-medium high heat. Add the olive oil, then quickly add the garlic and anchovies. Be sure not to brown the garlic as it will become bitter. The anchovies will melt right into the garlic as you stir.
- Add the pitted and chopped olives and the capers. Stir to combine. Add the oregano and cayenne or red pepper flakes. I usually only add ½ a teaspoon of hot pepper at first. Then I taste again after I've added the tomatoes and usually will add the rest.
- Add the whole, peeled tomatoes, crushing them with a spoon. Cook for 10-15 minutes while the pasta is cooking.
- Cook the pasta in boiling salted water until it is almost done. Drain and transfer to the large skillet with the sauce. Stir to combine and to allow the pasta to finish cooking.
- Serve with chopped parsley.
Tried this recipe?Let us know how it was!