Pasta Puttanesca

Total Time:
1 hr 5 min
Prep:
45 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1 ounce olive oil
  • 1 tablespoon minced garlic
  • 3 anchovy fillets, chopped
  • 2 pounds tomatoes, concassed (peeled, seeded, and cut into strips)
  • 1/4 teaspoon red pepper flakes
  • 6 ounces dry pasta, cooked al dente
  • 1 tablespoon capers
  • 2 tablespoons Nicoise olives, pitted
  • 1/2 teaspoon fresh minced oregano
  • 8 fresh basil leaves, torn into pieces
  • 1 tablespoon minced fresh parsley leaves
  • Salt and freshly ground black pepper
  • Freshly grated Parmesan
Directions
  • In a saute pan, heat the olive oil. Add the garlic and saute 1 minute. Add the anchovy fillets, 1 1/2 pounds of the tomatoes, and red pepper flakes. Bring to a boil and lower to a simmer for 15 minutes.

  • Add the cooked pasta, remaining 1/2 pound of tomatoes, capers, olives and oregano. Toss to mix and coat pasta with sauce. Turn off heat. Add the basil and parsley. Season to taste with salt and pepper.

  • Divide onto 2 pasta plates and grate fresh Parmesan cheese. Serve immediately.


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