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Pasta Puttanesca

Pasta Puttanesca

This pasta puttanesca from Foodiecrush could be the ultimate pantry pasta using pantry staples like canned tomatoes, olives, anchovies and capers. The tomato-based sauce has a spicy kick that is accented with the briny punch of olives and capers. And it can be ready in under 30 minutes.

INGREDIENTS

DIRECTIONS

  1. In a large skillet, warm the olive oil, garlic slices, anchovy filets and crushed red pepper flakes over medium heat. Cook for 4-5 minutes, stirring as the garlic becomes fragrant and the anchovies begin to break down. Use a wooden spoon or chopsticks to mash the anchovies a bit and incorporate into the oil.
  2. Add the tomatoes and cook for 5 to 10 minutes until the sauce reduces and becomes rich and jammy. Add the drained capers and olives.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.
  4. Transfer the cooked pasta to the sauce, toss and continue to cook for 2 more minutes. Add fresh basil leaves and serve with grated Parmesan.

Pasta Puttanesca

This pasta puttanesca from Foodiecrush could be the ultimate pantry pasta using pantry staples like canned tomatoes, olives, anchovies and capers. The tomato-based sauce has a spicy kick that is accented with the briny punch of olives and capers. And it can be ready in under 30 minutes.

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