Rigatoni Puttanesca
If you like bland food, pass this one by. It is a lively dish..........true Italian comfort food.
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INGREDIENTS
Nutrition- 3tablespoons olive oil
- 1
- 6
- 2(28 ounce) cans Italian plum tomatoes
- 1 1⁄2tablespoons tomato paste
- 2(2 ounce) cans anchovies packed in oil
- 3⁄4cup pitted and coarsely chopped black olives
- 4tablespoons drained capers
- 1teaspoon dried basil
- 1teaspoon dried oregano
- 1pinch of crushed red pepper flakes
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- 1
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DIRECTIONS
- Heat 2 tablespoons of olive oil in a heavy saucepan.
- Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
- Crush tomatoes slightly; add to the saucepan along with their liquid.
- Stir in tomato paste; cook for 5 minutes over medium heat.
- Coarsely chop the anchovies and add to the saucepan along with their oil.
- Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
- Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
- While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
- Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
- Drain pasta and serve topped with puttanesca sauce.
- Pass the Parmesan.
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