Under 30 Minutes

Puttanesca

For great results, finish cooking pasta in the sauce, adding a little pasta water.

  • Prep:
  • Total Time:
  • Servings: 4
Puttanesca

Source: Everyday Food, December 2012

Ingredients

  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced small
  • Salt and pepper
  • 1 can (28 ounces) whole peeled tomatoes, pureed
  • 3 anchovies
  • 3 tablespoons capers, rinsed and drained
  • 1/2 cup quartered pitted Kalamata olives
  • 1/2 teaspoon red-pepper flakes

Directions

  1. In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is soft. Add anchovies, capers, olives, and red-pepper flakes and cook 1 minute, crushing anchovies with a spoon. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta.

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