Basic Puttanesca

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.

Total Time

1hr 5min

4.7

6 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

1/2 cup

Extra-Virgin Olive Oil

•

1 can
(2 oz)

Anchovy Fillets

•

4 cloves

Garlic , crushed

•

1 can
(28 oz)

San Marzano Tomatoes

•

4 Tbsp

Capers , drained

•

1/2 cup

Black Olives , roughly chopped

or Kalamata Olives

•

to taste

Freshly Ground Black Pepper

•

8 oz

Orecchiette Pasta

Cooking Instructions

Place Extra-Virgin Olive Oil (1/2 cup) , Anchovy Fillets (1 can) , Garlic (4 cloves) , San Marzano Tomatoes (1 can) , Capers (4 Tbsp) , 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.

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.

Boil Orecchiette Pasta (8 oz) . Drain, and toss with sauce.

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.

Nutrition Per Serving

CALORIES

531

FAT

31.7 g

PROTEIN

13.0 g

CARBS

54.5 g