Everybody loves a simple go-to pasta which you can easily make for a weeknight dinner or just a simple meal with friends.
Pasta Puttanesca is an old Italian pasta dish, which was invented in Naples ever since the mid-20th century. It commonly includes anchovies, tomatoes, olive oil, olives, garlic, and capers. And although various recipes may differ according to preference, here is a quick and simple recipe for Pasta Puttanesca which you can prepare without the extra effort.
- 2 tablespoons of olive oil
- 3 cloves of garlic, (thinly sliced)
- 2 ounce of can anchovy fillets
- 1/2 teaspoon of crushed red pepper flakes (you can always add more if prefer an extra heat)
- 1 tablespoon of tomato paste
- 28 ounce of can diced San Marzano tomatoes
- 1 cup of pitted and halved oil-cured black olives
- 2 tablespoons of capers. Make sure to rinse it well if salt-packed
- 1 tablespoon chopped fresh oregano. (Add more for garnish)
- kosher salt
- 3/4 pound linguine
- 1/2 cup chopped flat-leaf Italian parsley. (Add more for garnish)
1. First, bring a pot of water to a boil.
2. As the water comes to a boil, you can now prepare the sauce. First, you need to heat the olive oil in a 12-inch skillet over a medium heat. Then, add the garlic and cook until slight brown. Remove the garlic and set aside.
3. Saute the anchovies and red pepper flakes in a low heat until the anchovies have melted and the red pepper flakes are aromatic. Then, add the tomato paste and stir until it dissolved. After that, you can now return the cooked garlic to the pan and stir in the tomatoes. Add olives, capers, and oregano , and simmer for 5 minutes.
4. Add 2 tablespoons of salt to the boiling water. Add the pasta and cook according to package instruction.
5. Add the pasta directly into the sauce, mix until fully coated. The, add 1/4 cup of pasta water to loosen up the sauce. Add the parsley and mix again.
6. Lastly, place it in a bowl and garnish with additional oregano and parsley.
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