Pasta Puttanesca Recipe Anchovy Paste

Pasta Puttanesca (with olives, anchovies, and capers)

WEBDec 1, 2020 · Stir frequently to dissolve anchovies (about 5 minutes). Add the canned diced tomatoes (28 oz.), the chopped olives (1/2 cup), the …

Rating: 5/5(3)
1. Bring a large pot of heavily salted water to a boil.
2. Meanwhile, heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat.
3. Add anchovies (2 oz.), garlic (5 cloves), and red pepper flakes (1/2 teaspoon). Keep an eye on the heat and bring it down to medium-low or low if needed; the garlic should cook and soften but not burn. Stir frequently to dissolve anchovies (about 5 minutes).
4. Add the canned diced tomatoes (28 oz.), the chopped olives (1/2 cup), the capers (1/4 cup), and the parsley, if using (2 tablespoons).

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The BEST Pasta Puttanesca Recipe foodiecrush .com

WEBApr 15, 2020 · Cook for 4-5 minutes, stirring as the garlic becomes fragrant and the anchovies begin to break down. Use a wooden spoon or …

1. In a large skillet, warm the olive oil, garlic slices, anchovy filets and crushed red pepper flakes over medium heat. Cook for 4-5 minutes, stirring as the garlic becomes fragrant and the anchovies begin to break down. Use a wooden spoon or chopsticks to mash the anchovies a bit and incorporate into the oil.
2. Add the tomatoes and cook for 5-10 minutes for the sauce to reduce and become rich and jammy. Add the drained capers and olives.
3. As the sauce cooks, bring a large stock pot of water to a boil with 2 tablespoons of kosher salt. Add the spaghetti and cook 2 minutes less than the package instructions. Transfer the cooked pasta to the sauce, toss, and continue to cook for 2 more minutes. Add slivered fresh basil leaves and serve with grated Parmesan.

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