Have you ever tried Pasta alla Puttanesca? Pasta alla Puttanesca has become one of our favorite recipes when I’m lacking ideas or don’t have time to go to the groceries store. Why? Because it’s super easy to make and in general I always have all the ingredients for this recipe in stock.
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Course Main course
Cuisine Italian, Mediterranean
Servings 4
Calories 468kcal
Ingredients
400gpastaspaghetti, tagliatelle or other
400gwhole tomatoesin can
1onion
3clovesof garlic
8anchovy filletsin oil
2tablespoonsof capers
1small fresh red chili
100gblack olivesKalamata
Dry herbs: Thymerosemary, dried oregano
Olive oil
1handful of cherry tomatoesoptional
Instructions
Peel the onion and cut it into thin strips. Chop the garlic cloves and the anchovy fillets. Finely cut the red chili.
In a large saucepan, heat a little olive oil. Then sauté the onion, garlic and chili over low heat until the onion is translucent. Add the anchovies and mix well.
Add the tomatoes, dry herbs, olives and capers. Bring to boil. Add salt and pepper. Then cook over low heat for about 15 minutes.
Cook the pasta as directed on the package. Reserve 10 cl (1/2 cup) of pasta water removed at the end of cooking.
Drain the pasta. Add the pasta water to the tomato sauce then pour the pasta into the sauce. Mix well.
Serve immediately. Add a dash of olive oil to finish.