The intense flavors and aromas of puttanesca sauce, which relies on pantry staples such as olives, capes, and red-pepper flakes, are perfectly complemented by bucatini -- thick, hollow spaghetti-like strands, similar to perciatelli.Adapted from from the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Martha Stewart Living, June 2007

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil.

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  • Place olive oil and garlic in a large saucepan. Heat over medium heat 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 the 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.

Cook's Notes

Even tastier if made a day ahead, puttanesca sauce also pairs beautifully with fish.

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