Here is the Italian pasta puttanesca recipe. A pasta with Tomatoes, Olives, & Capers. Created in Napoli, this colorful pasta puttanesca recipe evokes southern Italy, from the briny taste of the characteristic capers and olives.
SERVING: Yield 6 servings
- 1 (17.6-ounce) package of bucatini
- 1 (12.7-ounce) jar of capers and olive sauce
- 1 (14.1-ounce) can of peeled San Marzano tomatoes
- 4 tablespoons of extra virgin olive oil
- Optional: 4 teaspoons of anchovy paste*
- 4 cloves of garlic cloves
- 1 handful of fresh parsley, torn
- Sea salt, to taste
- Bring a large pot with 6 quarts of water to a boil, and season with salt until it is as salty as the sea.
- Drop the pasta in the boiling water, stirring to prevent it from sticking.
- Cook the pasta according to the package instructions, or until it is al dente.
- Meanwhile, in a saucepan, heat 3 tablespoons of the extra virgin olive oil.
- Add the whole cloves of garlic to infuse the oil.
- When the garlic is brown, remove and discard.
- Stir in the crushed tomatoes, the anchovy paste (if using),* and the jar of olive and caper sauce.
- Cook the mixture over medium heat until reduced and thickened.
- When the pasta has reached the desired consistency, remove the pasta, reserving some of the pasta water, and add it directly to the pan with the sauce.
- Add pasta water to the sauce if more liquid is needed to loosen it.
- Toss the pasta well to coat it with the sauce.
- Remove the pan from the heat, drizzle 1 tablespoon of olive oil, and toss.
- Garnish the pasta with the freshly torn parsley, divide among four warmed dishes, and serve immediately.
Also read: ITALIAN BEST EVER JAM TART