Pasta Puttanesca
Ingredients
- ½ lb linguine or any long pasta like spaghetti, spaghetti chitarra
- 1 28 oz can whole tomatoes San Marzano preferably
- 2-3 tbsp e.v. olive oil
- 4-6 cloves garlic chopped or minced
- 4-5 anchovies, roughly chopped
- ½-¾ cup black olives, marinated preferably or any olive you have
- 2-3 tbsp capers
- 1 tsp crushed chili flakes
- 5-6 leaves basil, torn
- salt and pepper as needed
- grated parmesan cheese optional
Instructions
- Bring a large pot of water to a boil and cook per the package instructions.
- In the meanwhile, warm a large skillet with 2-3 Tbsp of olive oil over medium heat. Add the chopped garlic and anchovies, stir until fragrant and just begins to brown, 2-3 mins.
- Add the tomatoes and break them up using your hand or the side of your ladle and stir well. Add the torn basil leaves and crushed red pepper. Simmer over medium heat until the tomatoes break down into a sauce – about 10 mins – stirring occasionally.
- Drain the pasta and place it into a large bowl.
- Add the olives and capers to the tomato sauce and stir well. Take it off the heat and add the sauce to the pasta and stir everything together well. If you like serve with grated parmesan cheese. Enjoy!!
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