Pasta Puttanesca
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Martha Stewart Living, April 2001
- Yield Serves 4
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Ingredients
- Coarse salt
- 1 pound spaghetti or linguine
- 3 tablespoons olive oil
- 6 medium cloves garlic, minced
- 1/2 teaspoon crushed red-pepper flakes
- 10 anchovies, crushed
- 1 (28-ounce) can Italian plum tomatoes, seeded, chopped, and strained, reserving juice
- 3 tablespoons capers, drained
- 1/2 cup Kalamata olives (3 ounces), pitted and coarsely chopped
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
Directions
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Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
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While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.
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Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.
Love this, BU,T use only 1/2 l/b pasta and we chose not to do anchovies. Have made this for years.
Anchovies are too strong for me. Use fresh frozen mackerel or salmon. I also add a teaspoon of tomato paste instead of the pepper flakes so the taste of the fish is not overpowered.