Puttanesca With Angel Hair Pasta
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Bring a pot of salted water to a boil
2
Cook the pasta according to the package directions for al dente
3
Drain, toss with some oil and keep warm
4
Drain the tomatoes into a large bowl and reserve the juice
5
Roughly crush the tomatoes with your hands
6
Heat 2 tablespoons of the oil in a large skillet over medium-low heat
7
Add the garlic, anchovies and chile flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes
8
Add the crushed tomatoes and a generous pinch each of salt and pepper
9
Increase the heat to medium-high and bring to a simmer
10
Cook, stirring occasionally, until the tomatoes are soft and begin to lose their shape, 5 to 7 minutes
11
Stir in the olives, capers and reserved tomato juice
12
Continue to simmer until the sauce has thickened slightly and the flavors have blended, about 10 minutes more
13
Add the cooked pasta to the skillet along with the parsley and remaining 1 tablespoon oil and toss well
14
Season with salt and pepper and serve with Parmesan
15
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