Puttanesca is the perfect pasta sauce to have in your back pocket in order to cook dinner on the fly with pantry staples like anchovies, capers, olives, and canned tomatoes. Great for a crowd or just your pod. Simple, delicious and adaptable to ingredients you probably have on hand. Not in the mood for pasta? Toss the puttanesca with shrimp, tofu, or white beans and/or rice. Lots of delicious options for this super simple sauce.
Pasta Puttanesca
serves 4
2 tablespoons olive oil
2 garlic cloves minced
5 anchovy fillets
1/2 teaspoon crushed red pepper flakes (optional, for taste)
1 28oz can diced tomatoes
1 cup pitted olives (black or green)
1 tablespoon capers
2 teaspoons dried oregano
1/4 cup flat leaf parsley, chopped
8 oz pasta of your choice
Bring a large pot of salted water to a boil
Prepare the sauce. Warm the olive oil in a dutch oven. Add the garlic and red pepper flakes (if using) and cook for 1 minute.
Reduce heat to low, add the anchovies and allow to melt into the garlic and red pepper flakes for 1 minute. Add the diced tomatoes, capers, olives and oregano and let simmer for 20 minutes.
While the sauce simmers, cook your pasta until al dente.
To serve, toss pasta with the sauce, top with parsley and enjoy!
