Pasta alla Puttanesca

This a a quick recipe for when you are crunched for time but want something delicious and homemade.

Note that with 1 tablespoon of chili flakes it will be a little too spicy for kids. However, I noticed that after a couple of days the flavors mellow down a lot and it’s not just all heat for your taste buds! However, adjust the chili accordingly.

1/4 cup olive oil

2 teaspoons dried oregano, crumbled

1 teaspoon to 1 tablespoon dried chili pepper flakes, depending on how spicy you want it

1 teaspoon ground black pepper

1 can (2oz) anchovy fillets in olive oil, drained

3 tablespoons minced garlic

1/3 cup chopped black olives

2 tablespoons capers

1 can (28 oz) crushed tomatoes

1 pound spaghetti or linguine, cooked and drained

Place olive oil, oregano, chile pepper flakes, and black pepper in a dutch oven over medium heat. Cook and stir for about a minute, until slightly fragrant.

Drop in the anchovies and press down on them and stir until it dissolves into the mixture. Add the garlic, olives, and capers. Let cook without stirring until it browns a little. Stir and pour in crushed tomatoes. Stir again and let simmer for 20 – 30 minutes.

Transfer cooked pasta to the sauce and toss to combine. Serve hot!

Pasta alla Puttanesca

  • Servings: 4-6
  • Difficulty: easy
  • Print

An easy to make dinner using pantry staples. Light yet satisfying.

Ingredients

1/4 cup olive oil

2 teaspoons dried oregano, crumbled

1 teaspoon to 1 tablespoon dried chili pepper flakes, depending on how spicy you want it

1 teaspoon ground black pepper

1 can (2oz) anchovy fillets in olive oil, drained

3 tablespoons minced garlic

1/3 cup chopped black olives

2 tablespoons capers

1 can (28 oz) crushed tomatoes

1 pound spaghetti or linguine, cooked and drained

Directions

Place olive oil, oregano, chile pepper flakes, and black pepper in a dutch oven over medium heat. Cook and stir for about a minute, until slightly fragrant.

Drop in the anchovies and press down on them and stir until it dissolves into the mixture. Add the garlic, olives, and capers. Let cook without stirring until it browns a little. Stir and pour in crushed tomatoes. Stir again and let simmer for 20 – 30 minutes.

Transfer cooked pasta to the sauce and toss to combine. Serve hot!

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