Pasta Puttanesca
A classic Italian pasta dish featuring a bold, savory sauce made with tomatoes, Kalamata olives, capers, and anchovy paste. This aromatic and spicy recipe combines perfectly with al dente spaghetti for a satisfying meal.
Ingredients
- •1 pound dried spaghetti, spaghettini, or linguine fini
- •5 cloves garlic cloves
- •2 teaspoons anchovy paste
- •½ teaspoon hot red-pepper flakes
- •⅓ cup extra-virgin olive oil
- •1 can whole tomatoes in juice
- •½ cup pitted Kalamata olives
- •2 tablespoons drained capers
- •1 pinch sugar
- •¾ cup coarsely chopped basil
Cooking Instructions
- 1.
Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
10 min
- 2.
While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
2 min
- 3.
Meanwhile, purée tomatoes with juice in a blender.
2 min
- 4.
Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
8 min
- 5.
Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
2 min
