Pasta Puttanesca

10 ingredients
5 steps

Ingredients

  • 1 pound dried spaghetti, spaghettini, or linguine fini
  • 5 garlic cloves, forced through a garlic press
  • 2 teaspoons anchovy paste
  • 1/2 teaspoon hot red-pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1 (28-ounce) can whole tomatoes in juice (preferably Italian)
  • 1/2 cup pitted Kalamata olives
  • 2 tablespoons drained capers
  • Pinch of sugar (optional)
  • 3/4 cup coarsely chopped basil

Directions

  1. 1
    Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
  2. 2
    While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
  3. 3
    Meanwhile, puree tomatoes with juice in a blender.
  4. 4
    Add tomato puree to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
  5. 5
    Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.

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