Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 4 tablespoons extra virgin olive oil; 1 onion, finely chopped; 2 cloves garlic, minced or crushed in a press; 4 anchovy filets, chopped; 1/2 teaspoon red chili flakes; 2 teaspoons capers; 1/2 cup black or kalamata olives, coarsely chopped; 1 large can (14 oz.) diced tomatoes; 1/2 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon freshly ground black pepper; 1 box pasta (we like how sauce clings to penne), cooked and drained; freshly grated Parmesan cheese, for garnish

13 ingredients

5 steps

Ingredients

4 tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced or crushed in a press
4 anchovy filets, chopped
1/2 teaspoon red chili flakes
2 teaspoons capers
1/2 cup black or kalamata olives, coarsely chopped
1 large can (14 oz.) diced tomatoes
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1 box pasta (we like how sauce clings to penne), cooked and drained
freshly grated Parmesan cheese, for garnish

Directions

1

Heat olive oil in a large saucepan over medium heat, then saute the onion and garlic for 5 minutes or until translucent.
2

Add anchovies and cook for another minute, breaking up the filets with a wooden spoon.
3

Add the chili flakes, capers, olives, tomatoes with juices, salt, sugar and pepper and bring to a boil.
4

Reduce heat and simmer for 20 minutes.
5

Divide pasta into four bowls and top each with sauce and grated Parmesan.