RECIPE
8 INGREDIENTS3 STEPS1HR

Basic Puttanesca

5.0
4 Ratings
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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A classic pasta, full of flavor. The sauce can certainly be made ahead and the pasta cooked just before dinner, which makes for easy preparations at the dinner hour.

1HR

Total Cooking Time

8

Ingredients
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1/2 cup
Extra-Virgin Olive Oil
1 can
(2 oz)
Anchovy Fillets
undrained
4 cloves
Garlic , crushed
1 can
(28 oz)
San Marzano Tomatoes
1/4 cup
Capers , drained
1/2 cup
Black Olives , roughly chopped
Kalamata Olives
to taste
Freshly Ground Black Pepper
8 oz
Orecchiette Pasta
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Author's Notes

If you are sensitive to salt, this may not be the dish for you, but cutting back the quantities of capers, anchovies and olives would reduce the saltiness. Also, a splash of heavy cream never hurts.

Directions

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Step 1
Place Extra-Virgin Olive Oil (1/2 cup) , Anchovy Fillets (1 can) , Garlic (4 cloves) , San Marzano Tomatoes (1 can) , Capers (1/4 cup) , Black Olives (1/2 cup) , and Freshly Ground Black Pepper (to taste) in large pot or wide-mouthed sauté pan. Bring to a simmer over medium heat.
Step 2
Reduce heat to low and simmer for 1 hour, stirring every so often. You need something like a potato masher or wooden spoon to gently crush the tomatoes and garlic cloves every so often. The anchovies dissolve on their own, but the tomatoes and garlic need assistance.
Step 3
Boil Orecchiette Pasta (8 oz) . Drain, and toss with sauce.

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