Pasta Puttanesca Recipe

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Pasta = 30 minutes or less
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Pasta Puttanesca

Total time for this recipe is 30 minutes or less.

Wonderful mediterranean flavors, you can change up the ingredients to suit what you have on hand.

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 (I don't often have white wine, but have a meyer lemon tree with year-round fruit)
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

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

Questions about this recipe?