Pantry Puttanesca
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The Martha Stewart Show
- Yield Serves 2
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Ingredients
- Coarse salt
- 1/2 pound penne pasta
- 1 1/2 teaspoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red-pepper flakes
- 3 anchovies, rinsed (optional)
- 1 (15-ounce) can whole tomatoes with their juices
- 1 tablespoon capers (optional)
- 1/4 cup chopped pitted Kalamata olives
- Freshly ground black pepper
Directions
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Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
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Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
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Add tomatoes and their juice, breaking up tomatoes with hands. Stir in capers, if desired, and olives. Bring to a boil and immediately reduce to a simmer. Let simmer until thickened, 5 to 10 minutes. Add pasta to skillet and season with salt and pepper; toss to combine, and serve.
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