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.

My Private Notes

Name: Pasta Puttanesca
Cook time: P0Y0M0DT0H16M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 6 servings
Ingredients: 8 ounces bucatini or spaghetti; 2 cloves garlic; 4 anchovy fillets; 1/2 heaping cup kalamata olives, pitted; 4-ounce piece good Parmesan; 2 tablespoons olive oil; 1/2 red onion, sliced; 1 1/2 cups grape tomatoes, halved; 3/4 cup chicken broth or white wine; Salt and freshly ground black pepper; 12 basil leaves

Add a Note

Quick-Fix Meals

Get the Recipe

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

Get the Recipe

1 - 3 of 6 videos

Pasta Puttanesca

Categories:

My Private Notes

No-Churn Watermelon Ice Cream Slices

No-Churn Watermelon Ice Cream Slices 00:53

Crispy Chicken Parm Balls 00:47

Strawberry Shortcake Cupcakes 00:41

Four-Flavor Sheet Pan Pancakes 00:50

Giant Reese's Cup with Pieces 00:51

Whole Roasted Stuffed Cauliflower 00:42