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Anchovy And Vegetable Pasta Puttanesca

Richard.Blaine's picture
Ingredients
  Pasta 1 Pound (Spaghetti, Penne, Fusilli, Bucatini Etc.)
  Garlic 5 Clove (25 gm), finely chopped
  Canned flat anchovies/3 tablespoon anchovy paste 1 Can (10 oz), drain the oil off of them and chop them rough
  Red pepper flakes 1⁄2 Teaspoon (Or More)
  Chopped black olives 1 Can (10 oz) (Oil Cured / Kalamata)
  Capers 3 Tablespoon, drained, rinsed
  Olive oil 1⁄3 Cup (5.33 tbs)
  Fresh basil leaves/1 tablespoon dried basil 3⁄4 Cup (12 tbs), roughly chopped
  Basil chiffonade/Flat leaf parsley 3⁄4 Cup (12 tbs) (To Add As Topping To Pasta Before Serving)
  Canned plum tomatoes/Domestic / san marzano tomatoes. 28 Ounce, crushed (1 Can)
  Salt To Taste
  Pepper To Taste
  Grated parmigiano reggiano/Grana padano / any italian grated cheese as preferred topping if wanted 2 Tablespoon
Directions

1. Heat up your large skillet (12 inch if you have one) on medium heat.
2. Add olive oil, garlic, anchovies, and red pepper flakes and saute until anchovies melt into oil and garlic softens.
3. When anchovies melt and garlic softens add olives, capers, tomatoes, black pepper, salt, basil and bring to bubblling and then simmer to desired thickness. Some people like their puttanesca on the thin side and some like it a bit more on the thick side.
4. Add 1-2 Tsp. of sugar to taste(optional)to help cut the acid of the tomatoes and red pepper flakes.

5. While your sauce is simmering put your pasta into well salted water and cook until Al Dente and then either toss the pasta with the sauce and serve or plate some pasta and top with the sauce, basil and cheese.

Hope you enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Ingredient: 
Anchovy, Pasta
Servings: 
4
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