Pasta Puttanesca

The powerful aromas and pungent flavors of Pasta Puttanesca are a veritable weeknight journey to coastal Italy!  Just imagine, moonlight on the Mediterranean, the sound of a mandolin, and a dish of heartwarming pasta made entirely with things you’re likely to find in your pantry! 

Don’t worry if you don’t have (or don’t like) anchovies, which the recipe calls for. Just add a little extra salt. But don’t neglect the capers! These tiny but powerful berries give Pasta Puttanesca the zip its famous for. 

Yield: 6 to 8 servings

Cook Time

Ingredient prep:  5 minutes

Active Cook Time: 15 minutes

Total: 20 minutes

Ingredients

3 tablespoons olive oil

6 cloves garlic, lightly smashed and  peeled

1 cup pitted kalamata black olives, roughly chopped

5 anchovy filets or 1 ½  teaspoons anchovy paste

3 tablespoons capers

Crushed red pepper flakes to taste (optional)

2 28 ounce can whole plum tomatoes

Salt and pepper to taste (careful not to over salt as the capers, anchovies and  olives provide a lot of salt)

Linguine or other long pasta

Preparation

1. Bring a pot of water to boil for pasta while you make the sauce.

2. Warm 2 tablespoons oil with garlic and  anchovies in skillet over medium-low heat. Cook, stirring regularly, until garlic is lightly golden. 

3. Drain tomatoes and crush with a fork. Add to the skillet, with some salt and pepper. 

4. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. 

5. Stir in olives, capers and red pepper flakes if using, and continue to simmer.

6. Cook pasta, stirring occasionally, until it is tender but not mushy (general 1 or 2 minutes less than on the package). Drain quickly. If making a double portion for 4 people, remove half the sauce from the pan for another dinner. Then, toss pasta with sauce remaining in pan and one tablespoon of oil. Taste and  adjust seasonings as necessary.