Rustic Puttanesca Pasta Recipe

While the pasta cooks make the sauce.

Rustic puttanesca pasta recipe. Once the spaghetti is cooked lift the spaghetti from the water to the sauce with a spaghetti spoon this helps emulsify the sauce and toss stir add some chopped parsley. Heat a splash of olive. The prep and method making this recipe are extremely forgiving and so easy it s one literally anyone could make. Pasta puttanesca is a tomato based sauce with bit of a spicy kick accented with the briny punch of olives and capers that lushly coats long or short strands of pasta.

1 tin flat anchovy fillets drained. Bring a large pot of salted water to a boil. In a large skillet or pot over medium heat heat oil. 1 2 ounce tin of anchovy fillets in olive oil.

Garlic is another important ingredient. 1 2 teaspoon crushed red pepper flakes. I made a whole pound of macaroni so i doubled the recipe. I followed it pretty close except i used two 14 5oz cans of diced tomatoes and and 8oz can of tomato sauce instead of using the sieve and i used half kalamotta and half greek.

Boil the water for the pasta and blanch the tomatoes for a couple of. 4 to 6 cloves garlic chopped. As the puttanesca sauce is simmering cook the spaghetti according to packet instructions until al dente no one likes mushy pasta blaa photo 2 3. Add the olives pitted and cut into small pieces and the capers.

Add anchovies and cook until fragrant another minute. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium low heat. Took a break from the usual sunday gravy and made this loved it. We add flavor with olive capers spices and tomatoes and then finish by tossing with spaghetti and freshly grated parmesan.

You can use the pasta you prefer but we recommend spaghetti like in the traditional recipe. For the linguine alla puttanesca recipe brown a clove of garlic a piece of chili pepper and the anchovies in plenty of oil until they cook down. Serves 4 ingredients 4 garlic cloves peeled and chopped. Add garlic and cook until fragrant 1 minute.

2 tablespoons 2 turns around the pan extra virgin olive oil. This is a great puttanesca sauce. Drain and reserve 1 cup of cooking water. Our pasta puttanesca starts with a base of garlic anchovies and crushed red pepper flakes.

Cook stirring occasionally until garlic is lightly golden. Bring pot of water to boil and salt it. 2 remove the garlic and add the tomatoes crushing them with a spoon. Add spaghetti and cook until al dente.