Spicy Fragrant Pasta Puttanesca Recipe #379743
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!! :)
by Gaia22
30 min | 15 min prep
SERVES 4 -6
- 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)
- Cook pasta in salted boiling water until al dente, and drain.
- While pasta is cooking, heat oil in large skillet over medium heat. Saute onions until translucent about 6-10 minutes.
- Add garlic, red pepper flakes, and anchovies. While stirring, cook until aromatic about 1-2 minutes.
- Add tomatoes, reserved juice, capers, and olives. Bring to a boil.
- Lower heat. Simmer, stirring frequently, until slightly thickened, about 5 minutes.
- Stir pasta into the sauce for 2 minutes until sauce adheres to pasta.
- Remove from heat. Stir in parsley.
- Serve immediately. Top with some grated cheese to taste if desired.
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5 stars