Pasta Puttanesca Perfecto
photo by Lavender Lynn
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 lb rigatoni pasta or 1 lb penne
- 1 tablespoon extra virgin olive oil
- 3 -4 large garlic cloves, minced
- 1 cup chopped onion
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh basil (coarsely chopped or chiffonaded)
- 1 tablespoon fresh oregano, chopped
- 2 ounces rolled anchovies packed in oil
- 1 (28 ounce) can diced tomatoes
- 1 bay leaf
- 1⁄4 teaspoon crushed red pepper flakes
- 1 cup kalamata olives or 1 cup burgundy olive, pitted and halved
- 1⁄4 cup drained capers
directions
- Bring a large pot of water to boil and add a generous palmful of sea salt or kosher salt to the pot. Add pasta and cook according to package directions until al dente.
- While waiting for the water to boil, heat oil in a medium skillet. Add garlic and cook for about 2 minutes, stirring occasionally, and making sure it does not burn. Then add onion, salt, pepper, fresh herbs and stir, cooking, for about 5 minutes. Add the anchovies and their oil, raise the heat to medium-high, and cook for another 1-2 minutes, stirring until anchovies are dissolved.
- Add tomatoes with their juice, as well as bay leaf and red pepper flakes. Simmer for 5 minutes, then add olives and capers. Simmer another 5-10 minutes, then taste and adjust seasonings. Drain pasta and place in a large shallow bowl, then toss with the puttanesca sauce and serve.
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Reviews
-
I can see why this it your go-to puttanesca recipe! It's easy to put together and tastes great. I really loved the slight anchovy taste (not so much a taste as it is a slightly salty flavor boost), capers and olives. Yummy combination. I quartered the recipe because I made this for my lunch. I still have enough for one more lunch! Thank you. Made for Culinary Quest Italy - International Agents of Quest.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!