1/1 Photo of Rigatoni Puttanesca
1 hr 5 mins
If you like bland food, pass this one by. It is a lively dish..........true Italian comfort food.
My Private Note
Units: US | Metric
- 3 tablespoons olive oil
- 1 large yellow onion, halved and slivered
- 6 cloves garlic, coarsely chopped
- 2 (28 ounce) cans Italian plum tomatoes
- 1 1/2 tablespoons tomato paste
- 2 (2 ounce) cans anchovies packed in oil
- 3/4 cup pitted and coarsely chopped black olives
- 4 tablespoons drained capers
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 pinch of crushed red pepper flakes
- fresh coarse ground black pepper, to taste
- 1 lb rigatoni pasta or 1 lb other large tube-shaped pasta
- parmesan cheese (optional)
- 1Heat 2 tablespoons of olive oil in a heavy saucepan.
- 2Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
- 3Crush tomatoes slightly; add to the saucepan along with their liquid.
- 4Stir in tomato paste; cook for 5 minutes over medium heat.
- 5Coarsely chop the anchovies and add to the saucepan along with their oil.
- 6Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
- 7Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
- 8While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
- 9Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
- 10Drain pasta and serve topped with puttanesca sauce.
- 11Pass the Parmesan.
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Nutritional Facts for Rigatoni Puttanesca
Serving Size: 1 (313 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 352.4
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 1.8 g
- Cholesterol 57.4 mg
- Sodium 679.7 mg
- Total Carbohydrate 52.5 g
- Dietary Fiber 5.3 g
- Sugars 7.5 g
- Protein 13.7 g