Pasta Puttanesca
Why I Love This Recipe
This is an easy and quick meal for those nights when you’re on your own. It also scales
up very well. My version is vegetarian. A traditional recipe would have a couple diced anchovy fillets, but I rarely have
the motivation or desire to buy or open a tin of them for just this.
Ingredients You'll Need
4 oz bite sized pasta, such as the cellentani
pictured
1 tbsp olive oil
1 clove garlic, pressed
1 14.5 oz can of diced tomatoes
1 tbsp tomato paste
1 tbsp capers, drained
6 jumbo olives, crumbled
A sprinkle of red pepper flakes
Directions
Directions:
Start a pot of water boiling with a generous pinch of salt. Add the pasta when it reaches a
boil, then start the sauce while it cooks to al dente.
Sauté the garlic in the olive oil in a deep skillet over medium heat until it just starts to
turn golden. Add the remainder of the ingredients and simmer until the sauce is
thickened. It should be ready just as the pasta is.
Drain the pasta and dump it into the skillet with the sauce. Toss to combine. Serve
immediately.
Backstory:
This is an easy and quick meal for those nights when you’re on your own. It also scales
up very well. My version is vegetarian. A traditional recipe would have a couple diced anchovy fillets, but I rarely have
the motivation or desire to buy or open a tin of them for just this.
