Pasta Puttanesca

Ingredients for Pasta Puttanesca

• 450g dried spaghetti, spaghettini, or linguine fini

• 5 garlic cloves, forced through a garlic press

• 2 teaspoons anchovy paste

• 1/2 teaspoons hot red-pepper flakes

• 80ml extra-virgin olive oil

• 1 (800g) can whole tomatoes in juice (preferably Italian)

• 120ml pitted Kalamata olives

• 2 tablespoons drained capers

• Pinch of sugar (optional)

• 3/4 cup coarsely chopped basil

How to make Pasta Puttanesca

Cook spaghetti in a pasta pot of boiling salted water (2 1/2 tablespoons salt for 6 qt water) until barely al dente.

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 teaspoon salt, and 1/2 teaspoons pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.

Meanwhile, purée tomatoes with juice in a blender.

Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.

Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.