Spicy Fragrant Pasta Puttanesca |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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There are many pasta puttanesca's on recipezaar already, however, none of them is as this chunky one! Differences include the type of olive used [I couldn't imagine anything but kalamata olives in this rich sauce], use of onions, fresh parsley, and the ratios of ingredients! Spicy, rich, fragrant, and quick, easy, yummy!! :) Ingredients:
1 lb pasta |
1/2 cup finely chopped onion |
3 tablespoons olive oil |
6 medium garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes (or less to taste) |
8 anchovies, crushed |
1 (28 ounce) can italian plum tomatoes, seeded, chopped, strained, reserving liquid |
3 tablespoons capers, drained |
1/2 cup kalamata olive, pitted and coarsely chopped (3 ounces) |
2 tablespoons coarsely chopped fresh flat-leaf parsley |
grated parmigiano-reggiano cheese (optional) or romano cheese (optional) or grana padano, garnish (optional) |
Directions:
1. Cook pasta in salted boiling water until al dente, and drain.
2. While pasta is cooking, heat oil in large skillet over medium heat. Saute onions until translucent about 6-10 minutes.
3. Add garlic, red pepper flakes, and anchovies. While stirring, cook until aromatic about 1-2 minutes.
4. Add tomatoes, reserved juice, capers, and olives. Bring to a boil.
5. Lower heat. Simmer, stirring frequently, until slightly thickened, about 5 minutes.
6. Stir pasta into the sauce for 2 minutes until sauce adheres to pasta.
7. Remove from heat. Stir in parsley.
8. Serve immediately. Top with some grated cheese to taste if desired.
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