Pasta Puttanesca

READY IN: 45mins
Recipe by Julie B's Hive

I know, I know, lots like this posted here but this one's thick and chunky with bold flavors.

Top Review by Diane S

I was looking for a Puttanesca sauce that does not require wine. Now I found it!! Excellent and easy to make. I used two servings of this sauce and added cooked shrimp and served it over pasta. Next time I make this recipe, I will add chicken to it.

Ingredients Nutrition

Directions

  1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp salt and add pasta. Stir well and cook about 12 minutes or until just tender, al dente.
  2. As soon as you put water on to boil, start sauce. In a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, 2 minutes, being careful not to burn. Add onion, salt, pepper, basil, thyme, and oregano and stir, cooking for 5 minutes. Add anchovies and anchovy oil, raise the heat to medium high and cook 1-2 minutes, stirring and mashing up the anchovies.
  3. add tomeatoes, using your hands to crush them up a bit, and add all the juice. Add bay leaf and red pepper flakes and simmer 5 minutes. Add olives and capers and simmer andother 5-10 minutes. Taste and adjust seasoning.
  4. Drain pasta and place in a large bowl. Toss with warm puttanesca sauce and serve.

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