Pasta Puttanesca

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

1 pound linguine

1 (2-ounce) can anchovies, drained, oil reserved, chopped

6 garlic cloves, chopped

1 (28-ounce) can crushed tomatoes with added puree

1 pound shrimp, peeled

1 cup pitted kalamata olives, halved

1/4 cup capers, drained

1/2 teaspoon dried crushed red pepper

1/3 cup chopped fresh parsley leaves, for garnish

Salt and freshly ground black pepper

Directions

  1. In a large pot, cook pasta in boiling salted water until tender but still firm to bite, stirring occasionally with a spoon. Drain and set aside. In a large skillet, heat the reserved oil from anchovies over medium-high heat. Add chopped anchovies; saute until aroma is released. Add garlic and saute 1 minute. Add tomatoes, shrimp, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. To the skillet add drained pasta and toss in anchovy mixture to coat, garnish with parsley. Season with salt and pepper, to taste.

Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca

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