Spicy Fragrant Pasta Puttanesca

Submitted by Gaia22

"There are many pasta puttanesca's on recipezaar already, however, none of them is as this chunky one! Differences include the type of olive used [I couldn't imagine anything but kalamata olives in this rich sauce], use of onions, fresh parsley, and the ratios of ingredients! Spicy, rich, fragrant, and quick, easy, yummy!! :)"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 1 lb pasta
• 1⁄2 cup finely chopped onion
• 3 tablespoons olive oil
• 6 medium garlic cloves, minced
• 1⁄2 teaspoon crushed red pepper flakes (or less to taste)
• 8 anchovies, crushed
• 1 (28 ounce) can Italian plum tomatoes, seeded, chopped, strained, reserving liquid
• 3 tablespoons capers, drained
• 1⁄2 cup kalamata olive, pitted and coarsely chopped (3 ounces)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• romano cheese (optional) or grana padano, garnish (optional)

directions

1. Cook pasta in salted boiling water until al dente, and drain.
2. While pasta is cooking, heat oil in large skillet over medium heat. Saute onions until translucent about 6-10 minutes.
3. Add garlic, red pepper flakes, and anchovies. While stirring, cook until aromatic about 1-2 minutes.
4. Add tomatoes, reserved juice, capers, and olives. Bring to a boil.
5. Lower heat. Simmer, stirring frequently, until slightly thickened, about 5 minutes.
6. Stir pasta into the sauce for 2 minutes until sauce adheres to pasta.
7. Remove from heat. Stir in parsley.
8. Serve immediately. Top with some grated cheese to taste if desired.

Reviews

[kadiprimo]

I'm not rating this because I tried to use sardines instead of anchovies because that's what I had. NOT a good plan. The sauce was chunky as promised, which I liked, but also a little dry.