SUMMER PASTA PUTTANESCA RECIPE - (4.6/5)

Summer Pasta Puttanesca Recipe - (4.6/5) image

Provided by DreiFromBK

Number Of Ingredients 13

Serves 4
Ingredients
3tablespoons3 tablespoons extra-virgin olive oil
44 garlic cloves, minced
1tablespoon1 tablespoon anchovy paste
1/4teaspoon1/4 teaspoon red pepper flakes
1/4teaspoon1/4 teaspoon dried oregano
1 1/2pounds1 1/2 pounds grape or cherry tomatoes
1pound1 pound campanelle
Salt
1/2cup1/2 cup pitted kalamata olives, chopped coarse
3tablespoons3 tablespoons capers, rinsed and minced
1/2cup1/2 cup minced fresh parsley

Steps:

1. Combine oil, garlic, anchovy paste, pepper flakes, and oregano in bowl. Process tomatoes in blender until finely chopped but not pureed, 15 to 45 seconds. Transfer to fine-mesh strainer set in large bowl and let drain for 5 minutes, occasionally pressing gently on solids with rubber spatula to extract liquid (this should yield about 3/4 cup). Reserve tomato liquid in bowl and tomato pulp in strainer. 2. Bring 4 quarts water to boil in large pot. Add campanelle and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain campanelle and return it to pot. 3. While campanelle is cooking, cook garlic-anchovy mixture in 12-inch skillet over medium heat, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Add tomato liquid and simmer until reduced to 1/3 cup, 2 to 3 minutes. Add tomato pulp, olives, and capers; cook until just heated through, 2 to 3 minutes. Stir in parsley. 4. Pour sauce over campanelle and toss to combine, adding reserved cooking water as needed to adjust consistency. Season with salt to taste. Serve immediately.