Pasta Puttanesca
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
60
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Anchovy Paste1 cup
Extra-Virgin Olive Oil1 cup
Pitted Kalamata Olives2 tbsps
Capers (drained)3 cup
Basil (coarsely chopped)Directions:
1
Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente
2
While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes
3
Meanwhile, purée tomatoes with juice in a blender
4
Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready
5
Stir in sugar if desired
6
Drain pasta and add to sauce
7
Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes
8
Sprinkle with basil
9
Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente
10
While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes
11
Meanwhile, purée tomatoes with juice in a blender
12
Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready
13
Stir in sugar if desired
14
Drain pasta and add to sauce
15
Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes
16
Sprinkle with basil