Puttanesca

Puttanesca
  • 8 ounces pasta
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 2 cups chopped tomatoes, pushed through a sieve
  • 4 anchovy filets, rinsed and chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons capers
  • 20 Greek olives, pitted and coarsely chopped
  • 1/2 teaspoon crushed red pepper flakes


  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  3. Toss pasta with sauce, and serve.

03/04/2017
Puttanesca, recipe PT15M PT1H 5 455 calories

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