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Pasta puttanesca
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Pasta puttanesca

The key ingredients of puttanesca sauce dial up the umami level, making it impossible to resist.
Course Main Course
Cuisine Italian
Keyword anchovies, anchovy, capers, garlic, gluten free, olive, olives, pasta, pasta sauce, puttanesca
Total Time 30 minutes
Servings 2 -3

Ingredients

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • 4 anchovy fillets minced
  • 2 tbsp capers rinsed, drained and chopped
  • red pepper flakes to taste optional
  • 6 heaped tablespoons sliced black olives
  • 1 1/2 cups tomato passata
  • 250 g dried pasta
  • fresh parsley leaves chopped

Instructions

  • Boil water to cook the pasta.
  • Place olive oil, garlic and anchovies in a large pan. Cook on low-medium heat, stirring often. until the garlic starts to brown.
  • Add tomato passata and let simmer for a couple of minutes.
  • Add salt to the boiling water and cook pasta according to instructions.
  • Add olives and capers to the sauce, stir and continue simmering.
  • Once pasta is done, drain and add to the sauce. Stir to coat the pasta.
  • Serve with fresh parsley and a side salad.