Pasta Puttanesca Recipe


  • 1 lb dried spaghetti ; spaghettini or linguine fini can also be used for this recipe
  • 5 garlic cloves, finely minced
  • 2 teaspoons anchovy paste
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup extra virgin olive oil
  • 1 (28 ounce) can whole tomatoes, in juice
  • 1/2 cup pitted kalamata olive
  • 2 tablespoons drained capers
  • 1/4 teaspoon sugar (optional)
  • 3/4 cup coarsely chopped fresh basil

Pasta Puttanesca Recipe

  1. Cook spaghetti in a large pot of boiling salt water until barely al dente. DO NOT overcook the spaghetti) --2 1/2 teaspoon salt in 6 quarts water. Follow the guide on how to cook the spaghetti found in the label or wrapper.
  2. While cooking the pasta, 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. For 2 minutes, stir occasionally until fragrant and pale golden.
  3. Meanwhile, puree tomatoes with juice in a blender.
  4. Add tomato puree to garlic oil along with olives and capers and simmer, until pasta is ready. Stir in sugar if you want some sweet taste in your puttanesca.
  5. Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with chopped fresh basil.

Source: Cake Zone

Share It To Your Friends!

Share to Facebook