Pasta alla Puttanesca

By • September 15, 2014 0 Comments

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Author Notes: Those ladies of the night had more than one trick up their sleeve to lure men into their quarters. The mouthwatering aroma of this pasta sauce is enough to stop you dead in your tracks, and the briny flavors leave you wanting more - which makes this dish the ultimate in your leftover arsenal. The bonus? This dish can be whipped up in a matter of minutes with ingredients you have on hand in your pantry. What's not to love?Merav

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Serves 6

  • 1 pound pasta (spaghetti is best)
  • 1 medium onion, finely diced
  • 8 anchovy filets
  • 2 cloves garlic, finely minced
  • 1 14 oz can diced tomatoes
  • 1/3 cup kalamata olives, pitted and chopped
  • 1 tablespoon capers, rinsed and chopped
  • 1/2 teaspoon dried chili flakes
  • freshly ground black pepper
  • olive oil
  • 3 tablespoons parsley, chopped (optional)
  • grated parmesan (optional)
  1. Cook your pasta of choice in a large pot of salted water until al dente. Save some of the cooking water for the sauce.
  2. Meanwhile, heat a large saute pan over medium heat and add a healthy drizzle of olive oil. Add the onions, stirring to coat, and saute until translucent. Add the anchovy filets, and break them up with a wooden spoon, stirring them into the onions and allowing them to melt. Then add the garlic and saute for 30 seconds, before adding the tomatoes and their juice. Stir all ingredients well and bring the sauce to a simmer. Add the olives, capers and chili flakes, and a good grind of fresh black pepper. Allow the sauce to thicken slightly and the flavors to meld.
  3. Once the pasta is drained, add to the sauce and stir well to coat. Loosen the sauce if necessary with some of the leftover pasta water. Check for seasoning (you shouldn't need salt due to the saltiness of the ingredients) and adjust to taste. Optional: Toss with the parsley and serve with grated parmesan.

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