How To Make Pasta Puttanesca
Satisfy your pasta cravings with this pasta puttanesca recipe. Just prepare your pasta, sweet crushed potatoes, and herbs, and voila!
Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). While the water is heating, start making the sauce.
Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they’re soft and translucent for about 4 to 5 minutes.
While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the finely chopped garlic and cook another minute.
Make the Sauce:
Mix in the tomato paste and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers.
Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer for 10 to 15 minutes.
When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.
Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
Drain the pasta and put it in a large bowl. Add a ladle’s worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.
- Calories: 475.01kcal
- Fat: 14.58g
- Saturated Fat: 2.33g
- Monounsaturated Fat: 8.75g
- Polyunsaturated Fat: 2.37g
- Carbohydrates: 65.94g
- Fiber: 5.33g
- Sugar: 6.80g
- Protein: 20.46g
- Cholesterol: 25.50mg
- Sodium: 1330.14mg
- Calcium: 130.94mg
- Potassium: 746.43mg
- Iron: 3.86mg
- Vitamin A: 78.39µg
- Vitamin C: 24.34mg
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