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Pasta Puttanesca
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup onion
- 3 cloves garlic,
- 3 to 4 anchovies anchovies
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 28 ounce crushed tomatoes
- 2 teaspoons dried oregano
- 2 tablespoons capers
- 95 g olives
- 1 pound spaghetti
- Salt
- drizzling Extra virgin olive oil,
- 1/4 cup fresh parsley
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Instructions
- Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). While the water is heating, start making the sauce.
- Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they're soft and translucent, about 4 to 5 minutes.,While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can.,Add the finely chopped garlic and cook another minute.
- Mix in the tomato paste and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes.
- When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm. Before draining, save about 1/2 cup of the pasta cooking water to add back later, if needed.
- Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
- Drain the pasta and put in a large bowl. If you want, mix a little olive oil into the pasta so the pasta doesn't stick together.,Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original
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