Pasta Puttanesca
Pasta Puttanesca This is a great pantry pasta that you can pull together in no time, with ingredients that you likely have sitting around in your house. I love the salty and spicy ingredients here, like capers, olives, anchovies and red pepper flakes, that give this pasta its kick. Feel free to include your own additions or take out those that don’t suit you.
  • CourseMain Course
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Ingredients
  • 16ounces Pastaany shape you like
  • 1/4Cup Olive oil
  • 6Cloves Garlicsliced
  • 1TBS Herbs de ProvenceTrader Joes and Savory have some great options
  • 1tsp Red pepper flakes(or more if you like it super spicy)
  • 1/2Cup Olives*such as Kalamata or oil cured, pitted and sliced in half
  • 1/4Cup Caperspreferably the small ones
  • 3-5 Anchovy Fillets
  • Salt and Pepperto taste
  • 28Ounce Can Diced Tomatoes
  • 1/2Cup Basil, freshchopped
  • Parmesan cheeseto serve
Instructions
  1. Cook pasta according to package instructions. Save 1 cup pasta water before draining.
  2. While the pasta is cooking, heat a large sautee pan over medium heat with olive oil. Add the garlic, herbs de provence, red pepper flakes, olives, capers, anchovy fillets, and sautee until the garlic just begins to brown and the anchovies are melted. Season with salt and pepper.
  3. Add tomatoes and cook for 15-20 minutes, until the sauce begins to come together.
  4. Combine the sauce with the pasta. If it needs to be loosened up, add some of the reserved pasta water.
  5. Serve with fresh basil and parmesan cheese.