Pasta Puttanesca - Super Delicious Easy Weeknight Pasta

By Sip and Feast · 30 min

Ingredients

Instructions

1. Bring a large pot of water to a boil with 2 tablespoons of kosher salt.
2. Heat a large pan over medium-low for 2 to 3 minutes. When hot, add 1/4 cup extra virgin olive oil, then the garlic and anchovies.
3. Cook until the garlic is golden and the anchovies mostly dissolve, about 3 minutes. Add the chili flakes and cook 30 seconds more.
4. Stir in the tomato paste and cook for 5 minutes, stirring often.
5. Add the plum tomatoes, capers and olives and stir together. Bring the sauce to a simmer. While it simmers, boil the pasta until al dente.
6. Add 2 ounces of pasta water to the pan and set the heat to medium. Add the pasta to the sauce and stir quickly, tossing to emulsify. Cook only 30 to 60 seconds so the pasta does not overcook.
7. Turn off the heat and taste. Adjust salt and pepper if needed. Sprinkle the parsley and basil over the pasta and serve in bowls with a drizzle of olive oil.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicTomatoTomato pasteOlivePenneAnchovy