Pasta Puttanesca
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 3 oz 'straight' pasta (spaghetti, bucatini, linguini, etc)
  • ¼ tsp salt
  • 2 tbsp olive oil
  • 1 large garlic clove, minced
  • 1 tsp anchovy paste
  • 1 tbsp capers, chopped
  • ⅛ tsp red pepper flakes
  • ¼ tsp oregano
  • 1½ oz kalamata olives, pitted and quartered
  • 6 oz campari tomatoes, cut into 12 wedges
  • 1 tbsp tomato paste
  • 4 oz tomato sauce
  • ¼ cup (loosely packed) fresh Italian parsley, chopped
  • 2 tbsp Romano cheese, shredded plus more for garnish
Instructions
  1. Heat a large skillet with water over High heat to cook the pasta.
  2. In another large skillet, heat the olive oil over Medium heat.
  3. Add the garlic and anchovy paste to the skillet with the olive oil.
  4. Cook until the garlic begins to brown lightly, approximately 4 - 5 minutes.
  5. When the water begins to boil, add salt and pasta, cooking until 1 minute shy of the package instructions 'al dente' doneness.
  6. Add the capers and olives, cooking for a minute or two.
  7. Add the oregano and red pepper flakes, cooking for a minute or two to bloom the spices.
  8. Add the tomatoes and cook for a 2 minutes to soften slightly.
  9. Add the tomato paste and cook for a minute to combine.
  10. Add the tomato sauce and stir to combine, reduce the heat to Medium-Low for a gentle simmer until the pasta is ready.
  11. Reserve ¼ cup of the pasta water and add the drained pasta to the sauce.
  12. Cook the pasta for 2 minutes in the sauce, adding pasta water as needed to keep the sauce loose.
  13. Sprinkle the cheese and ⅔ of the parsley over top and stir to combine and melt the cheese into the sauce.
  14. Plate and garnish with remaining parsley and cheese.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/08/13/pasta-puttanesca/