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Pasta Puttanesca
Wonderful mediterranean flavors, you can change up the ingredients to suit what you have on hand.
What you need
- 1/2 to 3/4 lb. spaghetti, linguini, bucatini, etc. (I prefer Barilla Plus brand which is available in spaghetti or thin spaghetti)
- Olive Oil
- 3-6 anchovy fillets
- 2/3 - 1 cup pitted and chopped Kalamata Olives
- 1-2 tbl capers
- 1/2 - 1 tsp hot red pepper flakes
- Large handful Basil chiffonade or 1/2 tsp dried basil leaves
- 2 or more cloves garlic, minced
- Zest from 1 meyer lemon
- 1/2 cup dry white wine or juice from 1/2 fresh meyer lemon
- 1/2 cup chicken or vegetable broth or soaking liquid from sun-dried tomatoes
- 1 cup sun dried tomatoes (either well drained oil packed, or rehydrated dried)
- 1 cup cherry tomatoes, cut in half or 1/2 - 1 can diced tomatoes in sauce or juice
- Large handful chopped parsley
- Grated Romano cheese
How to make it
- Cook pasta about 5-7 minutes, until not quite done
- Heat olive oil in a sauté pan over medium heat
- Add anchovies and mash - heat until they dissolve
- Add garlic, olives, capers, red pepper flakes and cook for about 3 minutes - this will become amazingly fragrant
- Add wine or lemon juice and stir - cook a couple of minutes
- Add broth or tomato water, lemon zest, basil and tomatoes and cook until the tomatoes begin to soften - the sauce will start to thicken slightly
- Add pasta and combine with sauce. Continue to cook until the pasta is done to your liking.
- Turn off heat and let stand.
- Place in pasta serving dish and top with parsley and romano cheese.
*You can use pasta cooking water instead of broth or tomato soaking liquid
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