Pasta Puttanesca
Ready In: 30 mins
Serves: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 -8 garlic cloves, -depending on your garlic affection. i like lots
- 1 (2 ounce) can anchovy fillets or 2 -3 anchovy fillets
- red chili pepper flakes
- 1 (32 ounce) can whole tomatoes, chopped
- 12 black olives, crushed off the pit and chopped -get good ones, not bland, boring canned ones
- 1 tablespoon capers, heaping
- 1⁄4 cup chopped Italian parsley
- 3 leaves fresh basil, chiffonade
- 1 lb pasta, cooked, I like noodles with this, spaghetti, capellini, spaghettini, spaghettoni, linguini, fettucci
- parmesan cheese or romano cheese or grana padano, for sprinking on top if you like
Directions
- Heat a large skillet over medium heat and add the olive oil, garlic, anchovies, and crushed pepper.
- Saute until the anchovies dissolve into the oil and the garlic is tender. This only takes a few minutes.
- Add the tomatoes, olives, and capers.
- Simmer sauce a few minutes until slightly thickened (about 6-8 min or so) and add parsley and basil.
- *Note* If using fresh tomatoes simmer the sauce longer at this point until tomatoes have cooked down.
- Taste for salt and add a bit of fresh black pepper.
- Toss sauce with pasta and serve.
- Sprinkle cheese on top.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off