Food & Cooking Recipes Ingredients Pasta and Grains Bucatini Puttanesca Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 servings 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). Ingredients 1 ½ tablespoons extra-virgin olive oil 2 garlic cloves, minced ½ cup black olives, such as Gaeta or nicoise, rinsed, pitted, and thinly sliced ½ cup Italian-style green olives, rinsed, pitted, and coarsely chopped 3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed ½ teaspoon red-pepper flakes, plus more for garnish 1 can (28 ounces) best-quality tomatoes, half pureed, half roughly crushed 1 sprig fresh basil, plus more for garnish ½ teaspoon dried oregano Coarse salt 1 pound bucatini pasta Freshly grated Parmesan cheese Directions Bring a large pot of water to a boil. 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. Rate it Print