Spicy Pasta With Capers and Olives

Name: Spicy Pasta With Capers and Olives
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 1/2 ounces anchovy fillets; 1 small yellow onion, chopped; 4 garlic cloves, finely chopped; 2 (28 ounce) cans whole Italian plum tomatoes, seeded and chopped (drained); 4 tablespoons tomato paste; 1 cup dry white wine; 4 tablespoons capers, drained ("whole" "or" coarsely chopped, as desired); 10 -15 kalamata olives, pitted and coarsely chopped; 6 fresh basil leaves, chopped; 1/2 teaspoon red pepper flakes (as desired); 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 lb penne rigate or 1 lb fusilli; freshly grated parmigiano-reggiano cheese or romano cheese

Submitted by Sharlene~W

"I have been in search of a Spaghetti Puttanesca that I could fix at home that compares with one they used to serve at Florentines. Add a few shrimp and this one comes very close. It is from "Cooking with Grace" (Grace Pilato) and it is oh so good (I can hardly think of capers and Kalamata olives without salivating!)."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 6-8

ingredients

2 tablespoons extra virgin olive oil
1 ¹⁄₂ ounces anchovy fillets
1 small yellow onion, chopped
4 garlic cloves, finely chopped
2 (28 ounce) cans whole Italian plum tomatoes, seeded and chopped (drained)
4 tablespoons tomato paste
1 cup dry white wine
4 tablespoons capers, drained ("whole" "or" coarsely chopped, as desired)
10 -15 kalamata olives, pitted and coarsely chopped
6 fresh basil leaves, chopped
¹⁄₂ teaspoon red pepper flakes (as desired)
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
1 1 lb penne rigate or 1 lb fusilli
freshly grated parmigiano-reggiano cheese or romano cheese

directions

Heat large skillet over medium-high heat.
Add oil.
When oil is hot, add the anchovies.
Mash the anchovies in the olive oil and sauté for 45 seconds.
Add the onion and sauté for 2 minutes, until tender.
Add the garlic and sauté for another 2 minutes.
Add the seeded, chopped tomatoes, tomato paste and wine.
Bring to a boil and boil for 2 minutes.
Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
Taste for seasoning and adjust spices accordingly.
Cook the pasta according to package directions.
Drain pasta and toss with sauce.
(If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
Sprinkle with grated cheese.

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Reviews

Excellent. Watch out Jo Mama's Spaghetti ! :0)) Love the anchovy flavour. Definitely a Keeper. Thank you for sharing sharlene!

Izzy Knight
Wow, this was really yummy. Next time I'll use two cans of crushed tomatoes instead of chopping up whole canned tomatoes. Thanks for a keeper, Sharlene!

Jodid

Tweaks

Wow, this was really yummy. Next time I'll use two cans of crushed tomatoes instead of chopping up whole canned tomatoes. Thanks for a keeper, Sharlene!

Jodid

RECIPE SUBMITTED BY

Sharlene~W

Campbell, California

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.

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