Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick Pair it with hot pasta and a fresh tasting wholesome dinner will be on the table in no time
Prep Time
21 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Fill a large pot with water. Bring to a rolling boil over high heat.
As the water heats
pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color
1 to 2 minutes. Stir in the red pepper flakes
oregano
and anchovies. Cook until anchovies begin to break down
about 2 minutes.
Pour tomatoes into skillet
turn heat to medium-high
and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined
about 10 minutes.
Meanwhile
cook the pasta in the boiling water. Drain when still very firm to the bite
about 9 minutes. Reserve 1/2 cup pasta water.
Stir the olives and capers into the sauce; add pasta and toss to combine.
Toss pasta in sauce until pasta is cooked through and well coated with sauce
about 1 minute. If sauce becomes too thick
stir in some of the reserved pasta water to thin.
Cook's Note:
You can leave out the anchovies if you like
but for best flavor
leave them in! They melt right into the sauce and add authentic Italian flavor.
