Pasta Puttanesca
Patty Reardon
ingredients
- 4 tablespoons extra-virgin olive oil
- 2 tablespoon minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 6 anchovy fillets, chopped
- 4 pounds tomatoes, peeled, seeded, and cut into strips (see Tips)
- 3/4 pound dry penne, spaghetti, or linguine
- 2 tablespoons capers
- 1/4 cup Niçoise olives, pitted
- 1 teaspoon minced fresh oregano leaves
- 16 fresh basil leaves, torn into pieces
- 2 tablespoons minced fresh parsley leaves
- Salt
- Freshly ground black pepper
- Freshly grated Parmesan
directions
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1. Bring a large pot of salted water to a boil.
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2. In a large sauté pan, heat the olive oil over medium-high heat. Add the
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garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add
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the anchovy fillets and three quarters of the tomatoes. Bring to a boil,
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then reduce the heat to low and simmer gently, stirring occasionally, for
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15 minutes.
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3. Once the sauce has simmered for a few minutes, add the pasta to the boiling
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water and cook it until al dente, tender but still chewy, following the
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manufacturer’s suggested cooking time. As soon as the pasta is done, drain
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it.
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4. Add to the sauté pan the cooked pasta, the remaining tomatoes, and the
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capers, olives, and oregano. Toss well to mix and coat the pasta with the
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sauce. Turn off the heat, toss in the basil and parsley, and season to
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taste with salt and pepper.
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5. Mound the pasta on individual serving plates or in shallow pasta bowls.
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Serve immediately, passing freshly grated Parmesan cheese alongside.
Source: Stephanie Fazzone
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