Pasta Puttanesca

Pasta Puttanesca
Photo by Scott Phillips

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 large cloves garlic, minced
  • ¼ tsp. crushed red pepper flakes
  • 1 lb. dried spaghetti
  • One 28-oz. can crushed tomatoes
  • + 4 more ingredients
    • 3 oil-packed anchovy fillets, finely chopped (scant 1 Tbs.)
    • 2 Tbs. nonpareil capers, rinsed and drained
    • 1 Tbs. chopped fresh oregano or marjoram
    • ½ cup pitted brine-cured black olives, such as Kalamata, coarsely chopped

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 1 Tbs. of the olive oil with the garlic in a 3-quart saucepan over medium heat. Cook, stirring frequently, until the garlic is sizzling, about 2 minutes. Add the anchovies and red pepper flakes and cook, stirring f...

View full recipe at Fine Cooking

Comments

Variations on Pasta Puttanesca

  • Pasta Puttanesca
    • 3/4 cup basil
    • 1/2 teaspoon hot red-pepper flakes
    • 2 teaspoons anchovy paste
    • 1/3 cup extra-virgin olive oil
    • 5 cloves garlic
    • 1 sugar
    • +3 other ingredients
  • Pasta Puttanesca
    • 8 ounces uncooked spaghetti
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • +16 other ingredients
  • Pasta Puttanesca
    • 4 cups hot cooked vermicelli (about 8 ounces uncooked pasta)
    • 1/8 to 1/4 teaspoon crushed red pepper
    • 3 tablespoons Spanish olives, halved
    • +7 other ingredients

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