Bucatini Puttanesca Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup black olives, sliced
1/2 cup Italian-style green olives, sliced
3 tablespoons capers, rinsed
1/2 teaspoon red pepper flakes plus more for garnish
28 ounce can tomatoes, half pureed, half roughy crushed
1 sprig fresh basil plus more for garnish
1/2 teaspoon dried oregano
Coarse salt
1 pound bucatini pasta
Freshly grated parmesan cheese
(I personally added toasted pine nuts to this recipe for crunch - it was delicious.)
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Directions: |
Directions:Bring a large pot of water to a boil.
Place olive oil and garlic in a large saucepan and heat over medium until the garlic begins to sizzle but not brown, about 30 seconds. Add the olives, capers and 1/4 teaspoon of the red pepper flakes. Add the pureed and crushed tomatoes. Bring to a boil, reduce heat and simmer for 15 minutes. Add the basil sprig, the remaining 1/4 teaspoon red pepper flakes and the oregano and cook for an additional 10 minutes.
Meanwhile, generously salt the boiling water. Add the pasta and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.
Drain the pasta and toss with the sauce. Serve with additional red pepper flakes, grated parmesan cheese and freshly torn basil leaves. (If adding toasted pine nuts, wait until the very end so that they stay crunchy.) |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
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