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Pasta Puttanesca Recipe

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This recipe for Pasta Puttanesca is from Regi'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:  
•1 pound dried spaghetti
•5 garlic cloves, minced
•2 teaspoons anchovy paste
•1/2 teaspoon hot red-pepper flakes
•1/3 cup extra-virgin olive oil
•1 (28-ounce) can whole tomatoes in juice (preferably Italian)
•1/2 cup pitted Kalamata olives, diced
•2-3 tablespoons drained capers
•Pinch of sugar (optional)
•3/4 cup coarsely chopped basil (you can substitute dried basil, just use much less)
•1(28 ounce) can tomatoes, diced
•1 teaspoon dried oregano
•2 tablespoons pecorino Romano cheese, grated
•freshly cracked black pepper
Directions:
Directions:
Cook spaghetti to very al dente (should be slightly more undercooked than usual as it will be reheated in the sauce later). Drain, and set aside.

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, salt, and pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.

Meanwhile, purée tomatoes with juice in a blender.

Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.

Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with fresh basil (if using), cheese, and a small pinch of red pepper flakes.
Then enjoy an authentic Italian meal!
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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