Pasta Puttanesca
A not-so-basic pasta with shelf stable ingredients that you can keep on hand for the nights when you don't know what to make.
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!