Pasta Puttanesca

1
Lynnda Cloutier

By
@eatygourmet

A Texas Tables goodie.

Rating:

★★★★★ 3 votes

Comments:

Ingredients

Add to Grocery List

  • ·
    1 tbsp olive oil
  • ·
    3– 4 anchovy fillets, optional
  • ·
    ½ cup kalamata olives, chopped
  • ·
    2 tbsp capers, drained and chopped
  • ·
    1 tbsp minced fresh garlic
  • ·
    1 tsp crushed hot red pepper flakes
  • ·
    5– 6 tomatoes, seeded and finely chopped
  • ·
    2 tbsp fresh basil, chiffonade
  • ·
    16 oz angel hair pasta
  • ·
    salt & pepper, to taste
  • ·
    ¾ cup shredded parmesan cheese

How to Make Pasta Puttanesca

Step-by-Step

  1. This recipe requires 1 hour standing time. Heat olive oil in skillet until hot and add the anchovies if using. Cook for about 2 minutes or until anchovies dissolve into the oil. Stir in the olives, capers, garlic, and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly. Mix the olive mixture with the tomatoes and basil in bowl and mix well. Let stand at room temperature for 1 hour. Cook pasta using the package direction until al dente; drain. Add to the tomato mixture and toss to combine. Season with salt and pepper. Sprinkle with the cheese. Serves 4 to 6

Printable Recipe Card





Show 1 Comment & Review