Penne alla Puttanesca

Name: Penne alla Puttanesca
Ingredients: 2 tablespoons salt-packed capers; 1.5 cups Pomi strained tomatoes; 8 to 10 salt-packed anchovy fillets; Coarse salt; 6 tablespoons extra-virgin olive oil; 0.5 medium red onion, chopped; 4 cloves garlic, thinly sliced; 1 1/2 to 2 teaspoons crushed red-pepper flakes; 1 pound penne pasta; 0.333 cup Gaeta olives, pitted and coarsely chopped; 0.333 cup coarsely chopped fresh flat-leaf parsley; Freshly grated Parmigiano-Reggiano cheese, for serving

4.4

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By

Martha Stewart Test Kitchen

Updated on February 28, 2013

Servings:

6

This traditional puttanesca recipe from chef Mario Batali's "Molto Gusto" cookbook is made with easy-to-find ingredients. Also try:Broccoli Rabe with Mozzarella Crema, Linguini with Clams, and Spaghetti con la SardePhoto credit: Quentin Bacon

Ingredients

2 tablespoons salt-packed capers
1 ½ cups Pomi strained tomatoes
8 to 10 salt-packed anchovy fillets
Coarse salt
6 tablespoons extra-virgin olive oil
½ medium red onion, chopped
4 cloves garlic, thinly sliced
1 1/2 to 2 teaspoons crushed red-pepper flakes
1 pound penne pasta
⅓ cup Gaeta olives, pitted and coarsely chopped
⅓ cup coarsely chopped fresh flat-leaf parsley
Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

Rinse capers and soak overnight, changing water frequently.
Place Pomi tomatoes in a medium saucepan and simmer over medium-high heat until reduced by half; set aside.
Place anchovies in a small bowl and set it in the sink under a stream of cold running water for 20 minutes. Drain anchovies, pat dry, and coarsely chop.
Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
Meanwhile, heat oil, onion, garlic, and anchovies in another large pot over medium heat. Cook, stirring, until onion is lightly browned and anchovies have broken down, about 5 minutes. Add tomato sauce and red-pepper flakes. Cook, stirring, until fragrant, about 3 minutes. Remove from heat.
Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving 3/4 cup pasta water.
Add pasta and reserved pasta water to tomato mixture; stir and toss over medium heat until pasta is well coated. Stir in capers, olives, and parsley; serve immediately with grated cheese on the side.