Pasta Puttanesca
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 28- ounce can San Marzano tomatoes
- 1/4 cup olive oil
- 6 anchovy fillets, (finely chopped)
- 4 cloves garlic, (minced)
- 1/2 cup chopped kalamata olives
- 3 tablespoons capers
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, (to taste)
- 12 ounces spaghetti or bucatini
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- Freshly grated Parmesan cheese, (for serving)
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Preparation
Step 1
Place the tomatoes with their juices in a large bowl. Use your hands or a fork to smash the tomatoes. They should have a chunky consistency. Set aside.
Step 2
In a Dutch oven, heat the olive oil over medium heat. Add the anchovies and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
Step 3
Stir in the tomatoes with juices, olives, capers, oregano, and crushed red pepper flakes. Bring the mixture to a boil, then reduce heat to low and simmer until the sauce thickens, about 20 minutes, stirring occasionally.
Step 4
While the sauce is simmering, bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Drain and keep warm.
Step 5
Add the cooked pasta to the sauce and toss with tongs until the pasta is well coated. Add the parsley and basil and toss again. Serve warm with freshly grated Parmesan cheese.
Step 6
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