Pasta Puttanesca
Ingredients:
- Kosher salt (or sea salt)
- 3 tablespoons Extravagonzo Roasted Garlic Culinary Oil or Red Chili Oil
- 4 large cloves garlic, minced
- 3 oil-packed anchovy fillets, finely chopped, scant 1 tablespoon
- ¼ tsp. crushed red pepper flakes
- 1 28-oz can crushed tomatoes
- 1 lb dried spaghetti
- ½ cup pitted brine-cured black olives, such as Kalamata, coarsely chopped
- 2 tablespoons nonpareil capers, rinsed and drained
- 1 tablespoon chopped fresh oregano or marjoram
- Freshly ground black peppercorn
Directions:
- Bring a large pot of well salted (about 1 teaspoon) water to a boil over high heat.
Meanwhile…
- Heat 1 tablespoon of the Extravagonzo Roasted Garlic Culinary Oil or Red Chili Oil with the garlic in a 3-quart saucepan over medium heat
- Cook, stirring frequently, until the garlic is sizzling, about 2 minutes
- Add the anchovies and red pepper flakes
- Cook, stirring frequently, until the garlic is very pale golden, 1 to 2 minutes more
- Stir in the tomatoes
- Increase the heat to medium high
- Bring to a boil
- Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thickened, 8-10 minutes
- After adding the tomatoes to the pan, add the pasta to the boiling water and cook according to the instructions until al dente.
- When the tomato sauce is ready, add the olives, capers, and oregano and stir
- Simmer until just heated through, about 2 minutes
- Stir in the remaining 2 tablespoons of Extravagonzo Roasted Garlic Culinary Oil or Red Chili Oil and season the sauce to taste with salt and pepper
- When the pasta is ready, reserve ½ cup of the cooking water and drain well
- Return the pasta to the pot, set it over medium-low heat, pour in the sauce, and toss, adding cooking water as needed for the sauce to coat the pasta
Serve immediately.
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