Pasta Puttanesca
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Bring a large pot of water to a boil.
  2. While the water comes to a boil, prepare the sauce: Heat the olive oil in a 12-inch skillet over medium heat. Add the garlic and cook until pale golden, about 2 minutes. Remove the garlic and set aside.
  3. Reduce the heat under the skillet to low. Add the anchovies and red pepper flakes and sauté until the anchovies have melted and the red pepper flakes are aromatic, about 1 minute. Add the tomato paste and stir until dissolved. Return the cooked garlic to the pan and stir in the tomatoes. Add the olives, capers, and oregano and allow the sauce to simmer while you cook the pasta.
  4. Add 2 tablespoons of the salt to the pot of boiling water and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
  5. Add the pasta directly to the sauce and toss to coat, adding ¼ cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce. Add the parsley and toss again.
  6. Plate in bowls and garnish with additional oregano and parsley, if desired.