Pasta Puttanesca
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 369
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 64
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 12
- Cholesterol
- 2
- Sodium
- 546
- Total: 35 min
- Active: 20 min
Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 cloves garlic, minced
4 anchovies, minced
1 teaspoon crushed red pepper flakes
Kosher salt and freshly cracked black pepper
One 28-ounce can whole San Marzano tomatoes, drained and lightly hand-crushed
1/2 cup pitted, oil-cured black olives
1/4 cup capers
2 pinches sugar
1 pound linguine, cooked to al dente in salted water
Torn fresh basil, for garnish
Directions
- Heat a large skillet over low heat. Add the olive oil and then the garlic, anchovies and red pepper flakes. Season with salt and pepper and let simmer very slowly and gently, stirring frequently, until the garlic is slightly golden and aromatic, 2 to 3 minutes.
- Add the tomatoes and raise the heat to medium or until simmering. Simmer for 10 minutes. Add the olives and capers and season to taste. Add the sugar to round out the flavor. Add the hot pasta right from the water and combine with the sauce. Stir until married. Garnish with the fresh basil and a drizzle of olive oil, then serve.