Pasta Puttanesca

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Yellow Onion , peeled, quartered

30 g

Capers , drained

65 g

Black Olives , drained

6

Anchovies , rinsed

5 g

Crushed Red Pepper Flakes

795 g

Canned Crushed Tomatoes

35 g

Tomato Paste

455 g

Pasta

to taste

Fresh Basil , chiffonade

30 mL

Olive Oil

Cooking Instructions

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Step 1

Bring a pot of water to boil.

Step 2

Rinse the Anchovies (6) and pat dry.

Step 3

While you wait, add the Yellow Onion (1) , Capers (30 g) , Black Olives (65 g) , Anchovy, and Crushed Red Pepper Flakes (5 g) to a food processor. Process until smooth.

Step 4

Heat the Olive Oil (30 mL) in a pan over medium to medium-high heat. Add the contents of the food processor and cook 8-10 minutes, stirring regularly.

Step 5

Add the Tomato Paste (35 g) and Canned Crushed Tomatoes (795 g) . Bring to boil and simmer until your pasta is cooked.

Step 6

Add Pasta (455 g) to the boiling water. Cook until al dente. Drain and add to the sauce. Toss to coat. Stir in Fresh Basil (to taste) , serve and enjoy!