Pasta Puttanesca
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Rotelle Pasta (uncooked)2 tsps
Olive1 medium
Onion (chopped)2 tbsps
Garlic (minced)3 tbsps
Capers (drained)2 tsps
Anchovy Paste1 tsp
Salt1 cup
Red Wine (optiona)4 tbsps
Grated ParmesanDirections:
1
*Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca
2
If you are only making this recipe, the extra sauce can be frozen for up to 3 months
3
Cook pasta according to package directions
4
Drain, transfer to a large bowl and cover with foil to keep warm
5
Meanwhile, heat oil in a large saucepan over medium heat
6
Add onion and garlic and saute 2 minutes
7
Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine
8
Add the wine and bring mixture to a boil
9
Reduce heat and simmer 15 minutes
10
Pour 2 cups of mixture over pasta and toss to combine
11
Top with Parmesan
12
Refrigerate or freeze remaining sauce until ready to use