Pasta Puttanesca

Ingredients

• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 4 to 6 cloves garlic, chopped
• 1 tin flat anchovy fillets, drained
• 1/2 teaspoon crushed red pepper flakes
• 20 oil-cured black olives, cracked away from pit and coarsely chopped
• 3 tablespoons capers
• One 32-ounce can chunky style crushed tomatoes
• One 14.5-ounce can diced tomatoes, drained
• A few grinds black pepper
• 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
• 1 pound spaghetti, cooked to al dente (with a bite)
• Crusty bread, for mopping
• Grated Parmigiano Reggiano or Romano, for passing, optional
• Serving suggestions: Bitter Greens Salad, recipe follows
• 4 cups (about 2 bundles) arugula leaves, coarsely chopped
• 1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
• 1 head Radicchio lettuce, coarsely chopped
• 1 large lemon
• Extra-virgin olive oil, to coat, 2 to 3 tablespoons
• Coarse salt and black pepper
• Oil cured black olives, for garnish, optional

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag