Pasta Putanesca
Puttanesca is a super quick sauce that packs a punch of bold flavors: garlic, chili flake, anchovies, olives and capers swimming in a rich tomato sauce. It is the perfect pantry staple pasta for a chilly night.
Ingredients
- 6 cloves garlic, 3 minced, 3 thinly sliced
- 3-6 anchovy fillets, minced, to taste
- 1/2 cup pitted kalamata olives, diced
- 1/4 cup capers, diced
- 1/4 tsp chilli flakes or more to taste
- 1 28 oz can whole plum tomatoes, preferably San Marzano
- 1 lb fettuccine or linuine
- lost of olive oil
- salt and pepper to taste
- basil and parsley, for garnish
Instructions
- Fill a large pot halfway with water. Add salt and bring to a boil for pasta.
- In a large sauté pan or shallow sauce pot, sauté garlic and anchovies with lots of olive oil over medium high heat. Cook , stirring occasionally, until garlic has browned slightly and anchovies are dissolved, 3 minutes. Add oregano and tomatoes, crushing them with your hand or a fork to break them down. Add chili flakes and salt and pepper to taste. Cook sauce over medium heat until thickened slightly, 10 minutes. Add olives and capers and stir to combine.
- Add pasta to boiling water. Cook until very al dente, 2-3 minutes less than what the package says. Add one ladleful of pasta water to sauce, and reserve another ladleful before draining pasta.
- Add pasta to the sauce and stir to coat. Cook pasta in the sauce an additional 3-5 minutes, until the pasta is done to your liking. Add reserved pasta water if sauce gets too thick. Garnish with parsley and basil, top with choice of protein, and serve.