PASTA PUTTANESCA PERFECTO
I LOVE pasta puttanesca, and have made it a few different ways, sometimes even with tuna. However, this is my go-to recipe that is quite easy to put together. I have made this as a first-course for holiday dinners or for my weeknight cravings. I must say, though, that the fresh herbs are key!
Provided by JackieOhNo
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil and add a generous palmful of sea salt or kosher salt to the pot. Add pasta and cook according to package directions until al dente.
- While waiting for the water to boil, heat oil in a medium skillet. Add garlic and cook for about 2 minutes, stirring occasionally, and making sure it does not burn. Then add onion, salt, pepper, fresh herbs and stir, cooking, for about 5 minutes. Add the anchovies and their oil, raise the heat to medium-high, and cook for another 1-2 minutes, stirring until anchovies are dissolved.
- Add tomatoes with their juice, as well as bay leaf and red pepper flakes. Simmer for 5 minutes, then add olives and capers. Simmer another 5-10 minutes, then taste and adjust seasonings. Drain pasta and place in a large shallow bowl, then toss with the puttanesca sauce and serve.
Nutrition Facts : Calories 589.7, Fat 13.7, SaturatedFat 2.6, Cholesterol 105.3, Sodium 1241.4, Carbohydrate 96.6, Fiber 8.5, Sugar 9.2, Protein 22.4
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