Prep 10 mins
Cook 20 mins
I love this because it's a simple, rustic dish that's so quick and easy to prepare. I made this for my son's European Cuisine Day at school, and I had kids coming back for 4ths and everyone clamoring for the recipe! Of course, I didn't feel the need to tell the students about the anchovies. Ha ha!! It also did not dry out in my Crock-Pot set on Warm for 2 hours, but please note that I put the sauce and pasta in it after they had cooled. This is a family favorite for us, and we hope it becomes one for your family as well. Manga!
- 5676.0 ml water
- salt, if desired (See Notes below)
- 78.07 ml extra virgin olive oil
- 3 garlic cloves, finely chopped
- 2 (822.13 g) can diced tomatoes, drained (I used No Salt Added)
- 14.79 ml fresh oregano or 4.92 ml dried oregano
- 14.79 ml fresh basil or 4.92 ml dried basil
- 14.79 ml fresh thyme or 4.92 ml dried thyme
- 453.59 g conchiglie (medium shells pasta)
- 12-15 black olives, oil-cured, pitted, halved lengthwise
- 59.14 ml capers, rinsed well
- 8-12 anchovy fillets, drained, chopped (I used all 12 in the flat can)
- 1.23 ml red pepper flakes (See Notes)
- Heat 6 quarts of water to boiling. Add salt to water, if desired.
- In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it.
- Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat.
- Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well (See Notes).
- Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes.
- If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.
- NOTES: I omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! For a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.
- If you want to serve the puttanesca later, allow it to cool. Rinse and drain the pasta well. Then, add the puttanesca and pasta to the Crock-Pot. Mine stayed moist and warm for the 2 hours I warmed it.