Pasta Puttanesca

AuthorGeo FoodsCategory

Ingredients

 1 lb Pasta Puttanesca
 2 tbsp Olive oil
 ½ cup Onion (finely chopped)
 Garlic (chopped) 3 cloves
 34 Canned anchovies (chopped)
 ½ tsp Red pepper flakes
 1 Crushed tomatoes (28-ounce can)
 2 tsp Dried oregano
 2 tbsp Small non-pareil capers
 ¾ cup Olives (pitted - black or green)
 1 tbsp Spring onion (coped)
 Salt to taste

Preparation

1

Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes.

While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the garlic and cook another minute.

Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.

Add the crushed tomatoes, oregano, chilli pepper flakes, and roughly chopped olives. Turn the heat down to a gentle simmer.

Stir the parsley into the pasta sauce. Add some water into the sauce to thin it if it has become too thick.

Bring a large pot of salted water (5 quarts water, 2 tbsp salt) to a boil. When you add the spaghetti to the boiling water to cook, add the capers to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm. Drain it, put in a large bowl and drizzle a little olive oil.

Add a ladle’s worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.

Related Recipes

Ingredients

 1 lb Pasta Puttanesca
 2 tbsp Olive oil
 ½ cup Onion (finely chopped)
 Garlic (chopped) 3 cloves
 34 Canned anchovies (chopped)
 ½ tsp Red pepper flakes
 1 Crushed tomatoes (28-ounce can)
 2 tsp Dried oregano
 2 tbsp Small non-pareil capers
 ¾ cup Olives (pitted - black or green)
 1 tbsp Spring onion (coped)
 Salt to taste

Directions

1

Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes.

While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the garlic and cook another minute.

Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.

Add the crushed tomatoes, oregano, chilli pepper flakes, and roughly chopped olives. Turn the heat down to a gentle simmer.

Stir the parsley into the pasta sauce. Add some water into the sauce to thin it if it has become too thick.

Bring a large pot of salted water (5 quarts water, 2 tbsp salt) to a boil. When you add the spaghetti to the boiling water to cook, add the capers to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm. Drain it, put in a large bowl and drizzle a little olive oil.

Add a ladle’s worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.

Pasta Puttanesca

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