Pasta alla Puttanesca


2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 garlic cloves, or to taste, chopped
1 tin flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 can (32 oz) chunky-style crushed tomatoes
1 can (14 1/2 oz) diced tomatoes, drained
a few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
grated Parmigiano Reggiano or Romano (optio


Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes.
Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta.




Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe. Serving suggestion: Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. From Cook's.



4.0 servings


Tuesday, December 15, 2009 - 2:26pm


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