Rigatoni Puttanesca

Recipe by texasjj
READY IN: 1hr 5mins




  • 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.