Pasta Puttanesca

Pasta Puttanesca


Pasta puttanesca might have a slightly scandalous history, but we love it all the same. With an extremely fragrant sauce, this pasta is to die for.
  • ¼ c. extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 4 anchovy fillets, chopped
  • 1 (28-oz.) diced tomatoes
  • ½ c. kalamata olives, pitted
  • ¼ c. capers
  • ½ tsp. crushed red pepper flakes
  • 1 lb. spaghetti
  • Kosher salt
  • Freshly grated Parmesan, for serving
  1. In a large skillet or pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, another minute. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, until al dente; drain. Toss spaghetti in sauce and serve with Parmesan.

How To Make Pasta Puttanesca

The sauce on this Pasta Puttanesca is so good, you'll wanna stock up on crusty bread for dipping. Full recipe:

Julkaissut Delish Perjantaina 26. huhtikuuta 2019