Pot for boiling water
Sauté pan for the sauce
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves peeled and chopped
- 6 anchovy fillets chopped
- 1/4 Tsp crushed red pepper
- 1 Tbsp. tomato paste
- 1 35 oz. can whole peeled Italian tomatoes with their juices crushed
- Pinch of sugar
- 1/4 cup chopped Kalamata olives
- 1 Tbsp. capers drained
- Salt and freshly ground pepper to taste
- Fresh basil for garnish optional
In a large saucepan, heat the oil.
Cook the garlic, anchovies and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes.
Add the tomato paste and cook, stirring, for 1 minute.
Stir in the sugar, olives and capers.
Add the canned tomatoes with their juices.
Season with salt and pepper and bring to a boil.
Simmer the sauce over low heat, stirring occasionally, until it thickens and reduces about 30 minutes.
While the sauce is simmering, cook the pasta, per directions on the box.
When pasta is cooked al dente, using a pasta strainer, transfer cooked pasta into the sauce pan and allow it to continue to cook in the sauce, about 1-2 minutes.
Season again with salt and pepper and garnish with basil if desired.
Read the beginning of the post for the origins of the name "Puttanesca"
Serving: 6oz | Calories: 146kcal | Carbohydrates: 30.3g | Protein: 7.5g | Fat: 16.2g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 11.4g | Cholesterol: 4.5mg | Sodium: 1051.6mg | Potassium: 454.6mg | Fiber: 5.9g | Sugar: 3.6g | Vitamin A: 39.3IU | Vitamin C: 90.7mg | Calcium: 10.6mg | Iron: 19.9mg