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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pasta Puttanesca Recipe

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This recipe for Pasta Puttanesca is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil, plus more for drizzling

4 cloves garlic, minced

4 anchovies, minced

1 teaspoon crushed red pepper flakes

Kosher salt and freshly cracked black pepper

One 28-ounce can whole San Marzano tomatoes, drained and lightly hand-crushed

1/2 cup pitted, oil-cured black olives

1/4 cup capers

2 pinches sugar

1 pound linguine, cooked to al dente in salted water

Torn fresh basil, for garnish
Directions:
Directions:
Heat a large skillet over low heat. Add the olive oil and then the garlic, anchovies and red pepper flakes. Season with salt and pepper and let simmer very slowly and gently, stirring frequently, until the garlic is slightly golden and aromatic, 2 to 3 minutes.
Add the tomatoes and raise the heat to medium or until simmering. Simmer for 10 minutes. Add the olives and capers and season to taste. Add the sugar to round out the flavor. Add the hot pasta right from the water and combine with the sauce. Stir until married. Garnish with the fresh basil and a drizzle of olive oil, then serve
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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