Whatever the theory about the origins of Pasta Puttanesca, and how the aroma conjured from the brothels of Naples lured in Giovannis, we at Appetito lust in the here and now for this dish because it's pantry-accessible with simple ingredients and vibrant flavors.
Pasta Puttanesca
4
servings10
minutes25
minutesIngredients
1 lb of a long pasta such as spaghetti or fettuccine
4 tbsp extra virgin olive oil
4 anchovy filets
4 cloves of garlic (chopped)
3/4 cup pitted, cured olives (rough chopped)
2 tbsp capers
1 tsp red pepper flakes (or to taste)
1 28-oz can of imported, whole tomatoes (crushed by hand)
1/2 cup chopped fresh basil leaves
salt to taste
Directions
- Put a large pot of water on to boil.
- Bring 3 tbsp of olive oil to a shimmer in a large saucepan over medium-high heat.
- Add the garlic and anchovy, adjusting heat or even temporarily removing from heat to keep the garlic from burning. Saute until the garlic is lightly browned and the anchovies break apart.
- Raise heat, add the tomatoes, season with salt, bring to a quick boil and then let simmer for ten minutes (stirring on occasion).
- Add the olives, capers, red pepper flakes, and half the basil. Keep simmering until the sauce thickens (10–15 minutes).
- Salt the boiling water and add the pasta. Cook till a minute short of al dente. Drain and quickly add to the saute pan with the sauce (or combine in a large serving bowl). Allow the noodles to finish cooking in the sauce.
- Remove to a serving bowl. Swirl in the remaining olive oil. Top with the remaining basil.
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