Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 1 ounce olive oil; 1 tablespoon minced garlic; 3 anchovy fillets, chopped; 2 pounds tomatoes, concassed (peeled, seeded, and cut into strips); 1/4 teaspoon red pepper flakes; 6 ounces dry pasta, cooked al dente; 1 tablespoon capers; 2 tablespoons Nicoise olives, pitted; 1/2 teaspoon fresh minced oregano; 8 fresh basil leaves, torn into pieces; 1 tablespoon minced fresh parsley leaves; Salt and freshly ground black pepper; Freshly grated Parmesan

13 ingredients

11 steps

Ingredients

1 ounce olive oil
1 tablespoon minced garlic
3 anchovy fillets, chopped
2 pounds tomatoes, concassed (peeled, seeded, and cut into strips)
1/4 teaspoon red pepper flakes
6 ounces dry pasta, cooked al dente
1 tablespoon capers
2 tablespoons Nicoise olives, pitted
1/2 teaspoon fresh minced oregano
8 fresh basil leaves, torn into pieces
1 tablespoon minced fresh parsley leaves
Salt and freshly ground black pepper
Freshly grated Parmesan

Directions

1

In a saute pan, heat the olive oil.
2

Add the garlic and saute 1 minute.
3

Add the anchovy fillets, 1 1/2 pounds of the tomatoes, and red pepper flakes.
4

Bring to a boil and lower to a simmer for 15 minutes.
5

Add the cooked pasta, remaining 1/2 pound of tomatoes, capers, olives and oregano.
6

Toss to mix and coat pasta with sauce.
7

Turn off heat.
8

Add the basil and parsley.
9

Season to taste with salt and pepper.
10

Divide onto 2 pasta plates and grate fresh Parmesan cheese.
11

Serve immediately.