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Pasta Puttanesca
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Brief Description
Pasta served in a fresh tomato sauce with olives, anchovies, and capers.
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Main Ingredient
tomatoes
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Category: Pasta
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: pedrotti
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Posted On: Sep 17, 2014
Number of Servings:
Ingredients:
- 2 tablespoons - extra-virgin olive oil 2 turns around the pan
- 5 cloves - garlic chopped, more or less to taste
- 1 cans - tin flat anchovy fillets drained
- 1/2 teaspoons - crushed red pepper flakes
- 20 - oil-cured black olives cracked away from pit and coarsely chopped
- 3 tablespoons - capers
- 1 cans - 32 oz. chunky style crushed tomatoes
- 1 cans - 14.5 oz. diced tomatoes drained
- - a few grinds of black pepper
- 1/4 cups - flat leaf parsley chopped
- 1 pounds - spaghetti cooked to al dente (with a bite)
- - crusty bread for mopping
- - grated Parmigiano Reggiano or Romano for passing, optional
Directions:
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes.
Add olives, capers, tomatoes, black pepper and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit prices is always much less per pound and you can get just what you need for each recipe.
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