Pasta Puttanesca

12 ingredients
9 steps

Ingredients

  • 1 lb dried spaghetti (or spaghettini or linguine fini)
  • 5 garlic cloves, finely minced (or forced through a garlic press)
  • 2 teaspoons anchovy paste
  • 12 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 12 teaspoon ground black pepper
  • 13 cup extra virgin olive oil
  • 1 (28 ounce) can whole tomatoes, in juice (preferably Italian, and if possible San Marzano)
  • 12 cup pitted kalamata olive
  • 2 tablespoons drained capers
  • 14 teaspoon sugar (optional)
  • 34 cup coarsely chopped fresh basil

Directions

  1. 1
    Cook spaghetti in a large pot of boiling salted water (2 1/2 tablespoons salt for 6 quarts of water) until barely al dente (do NOT overcook, because it will continue to cook in the sauce.
  2. 2
    ).
  3. 3
    While pasta boils, cook garlic, anchovy paste, red pepper flakes, salt and pepper in extra virgin oli1ve oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
  4. 4
    Meanwhile, puree tomatoes with juice in a blender.
  5. 5
    Add tomato puree to garlic oil along with olives and capers and simmer, until pasta is ready.
  6. 6
    Stir in sugar, if desired.
  7. 7
    Drain pasta and add to sauce.
  8. 8
    Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes.
  9. 9
    Sprinkle with chopped fresh basil.

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