Pasta Puttanesca

Pasta Puttanesca
Photo by Scott Phillips

Ingredients

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

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
    • 1 28-oz can whole tomatoes in juice (preferably Italian)
    • 1/3 cup extra-virgin olive oil
    • 1/2 cup pitted Kalamata olives
    • +6 other ingredients
  • Pasta Puttanesca
    • 1 tablespoon olive oil
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 8 ounces uncooked spaghetti
    • 1/4 teaspoon crushed red pepper
    • +15 other ingredients
  • Pasta Puttanesca
    • 3 1/2 cups diced plum tomato
    • 2 teaspoons anchovy paste
    • 1/8 to 1/4 teaspoon crushed red pepper
    • 3 tablespoons Spanish olives, halved
    • +6 other ingredients

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