“If you like bland food, pass this one by. It is a lively dish..........true Italian comfort food.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons of olive oil in a heavy saucepan.
  2. Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
  3. Crush tomatoes slightly; add to the saucepan along with their liquid.
  4. Stir in tomato paste; cook for 5 minutes over medium heat.
  5. Coarsely chop the anchovies and add to the saucepan along with their oil.
  6. Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
  7. Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
  8. While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
  9. Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
  10. Drain pasta and serve topped with puttanesca sauce.
  11. Pass the Parmesan.

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