Pasta Putanesca

Because this recipe only uses pantry staples, it's a great go to meal when you just can't decide what to have for dinner. Pour an earthy red wine and enjoy!

Pasta Puttanesca
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Serves 4-6

1 pound of spaghetti or linguine
1- 28 ounce can of tomatoes, drained with juices reserved
3 tablespoons olive oil
4 garlic cloves, sliced
1/2 teaspoon of crushed red pepper (or to taste)
1 teaspoon oregano
1/2 cup of pitted black olives( such as kalamata or oil cured)
1/4 cup drained capers
6 anchovy fillets or 2 teaspoons of anchovy paste
1/2 cup chopped fresh flat leaf parsley
Romano cheese for serving

In a large pot over high heat bring 4 quarts of water to a rolling boil. Meanwhile:

In a 12 inch skillet over medium low heat add olive oil, garlic, anchovies and crushed red pepper. Using the back of a spoon or potato masher, break the anchovies up into the oil and allow the garlic to soften, about 2 minutes, then add the drained tomatoes and oregano. Break the tomatoes up into chunks. Add enough of the reserved tomato juice to keep the bottom of the pan from becoming dry. Next add the olives and capers. Adjust the heat so that the sauce simmers.

Salt the boiling water with enough salt so that it tastes like sea water, about 3 tablespoons. Cook the pasta stirring to assure that the noodles do not stick together. After 8-9 minutes scoop out the pasta noodles and place them (dripping wet) into the skillet. Toss and allow the pasta to absorb the sauce and finish cooking. Add tomato sauce as needed.
Serve immediately with Romano cheese.

Видео Pasta Putanesca канала Nina In The Kitchen