Rustic Puttanesca Pasta Recipe

1 2 ounce tin of anchovy fillets in olive oil.

Rustic puttanesca pasta recipe.

2 tablespoons 2 turns around the pan extra virgin olive oil. I used spaghetti but any pasta shape will work parmesan. We add flavor with olive capers spices and tomatoes and then finish by tossing with spaghetti and freshly grated parmesan. Decide whether to use one or two cloves per pound of pasta according to your taste but don t eliminate it altogether.

This is a great puttanesca sauce. Add anchovies and cook until fragrant another minute. Add spaghetti and cook until al dente. I made a whole pound of macaroni so i doubled the recipe.

Boil the water for the pasta and blanch the tomatoes for a couple of. As the puttanesca sauce is simmering cook the spaghetti according to packet instructions until al dente no one likes mushy pasta blaa photo 2 3. For the linguine alla puttanesca recipe brown a clove of garlic a piece of chili pepper and the anchovies in plenty of oil until they cook down. 2 remove the garlic and add the tomatoes crushing them with a spoon.

Bring a large pot of salted water to a boil. Cook stirring occasionally until garlic is lightly golden. Pasta puttanesca is a tomato based sauce with bit of a spicy kick accented with the briny punch of olives and capers that lushly coats long or short strands of pasta. 1 2 teaspoon crushed red pepper flakes.

1 tin flat anchovy fillets drained. Our pasta puttanesca starts with a base of garlic anchovies and crushed red pepper flakes. Once the spaghetti is cooked lift the spaghetti from the water to the sauce with a spaghetti spoon this helps emulsify the sauce and toss stir add some chopped parsley. How to make pasta puttanesca.

You can use the pasta you prefer but we recommend spaghetti like in the traditional recipe. Bring pot of water to boil and salt it. Drain and reserve 1 cup of cooking water. Add the olives pitted and cut into small pieces and the capers.

The prep and method making this recipe are extremely forgiving and so easy it s one literally anyone could make. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium low heat. Heat a splash of olive. 4 to 6 cloves garlic chopped.

I followed it pretty close except i used two 14 5oz cans of diced tomatoes and and 8oz can of tomato sauce instead of using the sieve and i used half kalamotta and half greek. Garlic is another important ingredient. Add garlic and cook until fragrant 1 minute. Took a break from the usual sunday gravy and made this loved it.