Puttanesca with Angel Hair Pasta

Total Time:
30 min
20 min
10 min

4 servings

  • Kosher salt and freshly ground black pepper
  • 12 ounces dry angel hair pasta
  • 3 tablespoons olive oil, plus more for tossing the pasta
  • One 28-ounce can whole plum tomatoes
  • 6 cloves garlic, thinly sliced
  • 4 anchovy fillets
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup roughly chopped pitted black olives
  • 3 tablespoons drained jarred capers
  • 2 tablespoons chopped fresh parsley leaves
  • Grated Parmesan, for serving
  • Bring a pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, toss with some oil and keep warm.

  • Drain the tomatoes into a large bowl and reserve the juice. Roughly crush the tomatoes with your hands.

  • Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic, anchovies and chile flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes. Add the crushed tomatoes and a generous pinch each of salt and pepper. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the tomatoes are soft and begin to lose their shape, 5 to 7 minutes. Stir in the olives, capers and reserved tomato juice. Continue to simmer until the sauce has thickened slightly and the flavors have blended, about 10 minutes more.

  • Add the cooked pasta to the skillet along with the parsley and remaining 1 tablespoon oil and toss well. Season with salt and pepper and serve with Parmesan.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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