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Pasta Puttanesca - Super Delicious Easy Weeknight Pasta
recipe by Sip and Feast (@SipandFeast)
Ingredients:
- Penne pasta, 1 pound
- Anchovy fillets, 5 fillets
- Garlic, 6 cloves (thinly sliced)
- Mixed olives (Sicilian green and oil cured Moroccan), 1 - 1 1/4 cups (estimate)
- Capers, 2 tablespoons
- Tomato paste, 2 tablespoons
- Plum tomatoes, one 28-ounce can (hand crushed)
- Extra virgin olive oil, as needed
- Basil, a couple of tablespoons (or up to 1/4 cup, to taste, estimate)
- Parsley, a couple of tablespoons (or up to 1/4 cup, to taste, estimate)
- Red chili flakes, 1/2 teaspoon (estimate)
- Kosher salt, as needed (for pasta water)
- Freshly ground black pepper, to taste (optional)
Steps:
1
Introducing the penne puttanesca recipe.
2
Discussing the importance of anchovies in puttanesca.
3
Talking about the generous amount of garlic used.
4
Mentioning the use of olives and the difficulty of pitting certain types.
5
More details on the types of olives and capers used, including a tip on where to buy capers.
6
Overview of other ingredients including pasta, tomato paste, plum tomatoes, and the types of olive oil suitable for the recipe.
7
Talking about using basil for finishing and suggesting getting the water boiling as the sauce can be made quickly.
8
Beginning the cooking process with olive oil in a pan followed by the addition of mashed anchovies.
9
Describing the process of cooking the garlic golden, adding red pepper and tomato paste to the oil.
10
Adding hand-crushed plum tomatoes to the mix with tomato paste and allowing to simmer.
11
Incorporating olives and capers into the sauce, simmering, and preparing for the pasta to be added.
12
Boiling pasta and final cooking steps, combining the pasta with the sauce.
13
Finishing touches with parsley and basil and serving the dish, with mention of a possible cheese addition.