Made with pantry staples, this delicious pasta dish has become a go-to for us on nights when we haven’t thought ahead about what to make. It is largely based off Alex Guarnaschelli’s recipe from her cookbook The Home Cook which I highly recommend. Close friends of ours gave us a copy as a part of our annual cookbook exchange and it quickly became a favorite of mine.
I adjusted her recipe slightly to fit our tastes and to use up what is in our pantry most of the time. Don’t be afraid of the anchovies, they literally melt into the sauce and the pickiest of eaters won’t know they are in there.
Pasta Puttanesca
Ingredients
- ¼ cup olive oil extra virgin
- 4 tsp drained capers
- 1 tsp crushed red pepper flakes
- 8 medium garlic cloves minced
- 2 oz can flat anchovies in olive oil finely chopped
- ¼ cup black olives chopped (optional)
- 28oz can whole peeled San Marzano tomatoes
- 1 lb angel pasta
Instructions
- Heat olive oil in a large skillet over medium high heat. Once hot, add the capers and let them fry for 2 minutes.
- Add the red pepper flakes and garlic to the skillet. Stir frequently. Cook for another 3 minutes.
- Stir in the anchovies and olives (if using). Pour the entire San Marzano can into the skillet, pick out any basil leaves. Crush the tomatoes with a wooden spoon until it turns into a thick sauce.
- Simmer for 10-15min. While simmering, you cook your noodles. Boil a large pot of water and add a bunch of salt (it should taste like sea water). Add the pasta and cook until al dente (about 8 minutes).
- Drain the pasta but reserve about 1/2 cup of the pasta water.
- Add the drained noodles into the skillet with the sauce. Add the reserved pasta water. Toss it around until everything is well coated. Serve!
Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!
