Total:
16 min
Active:
16 min
Yield:
6 servings
Level:
Easy
Total:
16 min
Active:
16 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Cook the pasta until al dente according to the package directions.

Mash (in this order) the garlic, anchovies and olives using a mortar and pestle, or just chop them finely together. Set aside.

Using a fork, crumble the Parmesan.

Heat the olive oil in a skillet over medium-high heat. Add the red onions and cook until slightly caramelized. Add the tomatoes and cook for a couple of minutes. Pour in the broth or wine and cook for another 2 minutes, then pour in the garlic/anchovy/olive mixture. Stir and continue cooking until the sauce is nice and reduced and wonderful, several minutes. Add salt and pepper to taste.

Drain the pasta and add it to the skillet. Add the crumbled Parmesan and toss to coat the pasta in the sauce. Tear the basil leaves and sprinkle over the top. Serve right out of the skillet.

More from:

Quick-Fix Meals

IDEAS YOU'LL LOVE

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta Puttanesca

Recipe courtesy of Michael Chiarello

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Fresh Pasta Dough

Recipe courtesy of Kelsey Nixon

Pasta e Fagioli

Recipe courtesy of Food Network Kitchen

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Recipe courtesy of Eddie Jackson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking