Description
Classic Italian Pasta Puttanesca meal in more or less 20 minutes with this easy-to-follow recipe from ingredients that are already in your pantry.
Ingredients
Scale
- 4 tbsps olive oil
- 2 tbsps cooking oil for boiling pasta
- cloves garlic (loads of this)
- 3–5 anchovy filets
- 2 cups quality tomatoes, skinned, deseeded and chopped
- 1/2 cup black olives
- 2 tablespoons capers
- Crushed red pepper flakes
- 500g your type of pasta
- Chopped fresh parsley to garnish (optional)
Instructions
- Bring a pot of water to boil, add cooking oil and season with salt. Cook until close to aldente. Drain and set aside.
- In a medium skillet, gently heat two tablespoons olive oil with garlic and anchovies over medium-low heat. Stir until garlic is lightly golden.
- Add tomatoes. Cook while stirring occasionally until the mixture becomes a bit thick, saucy is more like it. This will take between -6-10.
- Add olives, capers, and red pepper flakes. Cook the sauce mixture for 1-2 minutes.
- Add pasta to the sauce and stir until well-mixed.
- Add extra salt and ground black pepper as necessary.
- Garnish with chopped parsley, if using.
Notes
You can use canned tomatoes, instead of fresh ones. Faster.
Feel free to use anchovy paste instead of filets. We need that anchovy taste. Better yet, a combination of anchovies and paste would be best.
Adjust salt if you added the already salted water from pre-cooking the pasta.
You feel like adding parmesan cheese as garnishing? Feel free.
Try this pasta marinara recipe with similar ingredients to this puttanesca recipe.