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side dishes

Pasta Puttanesca
1 lb Penne pasta, dry
1 tablespoon Olive oil
3 each Garlic clove, finely chopped
1 cup Finely chopped onion
1/2 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
2 tablespoon dried basil
1 tablespoon Dried thyme
1 tablespoon Dried oregano
6 anchovies
1 tablespoon Anchovy oil (from the anchovy tin)
28 oz Whole canned tomatoes
2 oz Whole bay leaves
1/4 teaspoon Crushed red pepper flakes
1 cup Pitted black olives, drained and chopped
1/4 cup Capers, drained
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Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:12 minutes
1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add pasta. Stir well and cook about 12 minutes, stirring once or twice, until just tender, or al dente.
2. As soon as you put water on to boil, start sauce. In a large saucepan, heat oil over medium heat. Add garlic and cook, stirring 2 minutes, being careful not to burn. Add onion, salt, pepper, basil, thyme, and oregano and stir, cooking, for 5 minutes. Add anchovies and anchovy oil, raise heat to medium high, and cook 1 to 2 minutes, stirring and mashing up anchovies.
3. Add tomatoes, using your hands to crush them up a bit, and add all the juice. Add bay leaf and red pepper flakes and simmer 5 minutes. Add olives and capers and simmer another 5 to 10 minutes. Taste for seasoning.
4. Drain pasta and place in a large bowl. Toss with warm puttanesca sauce and serve.
Source: Hannaford fresh Magazine, January - February 2008