Ingredients
-
1
-
1
-
3
-
1
-
1/2
-
1/4
-
2
-
1
-
1
-
6
-
-
-
-
-
Directions
Pasta Puttanesca, I know, I know, lots like this posted here but this one’s thick and chunky with bold flavors., I was looking for a Puttanesca sauce that does not require wine. Now I found it!! Excellent and easy to make. used two servings of this sauce and added cooked shrimp and served it over pasta. Next time I make this recipe, I will add chicken to it., This is truly outstanding and chock-full of flavor! I made this exactly as posted, using all fresh herbs and a 28-oz. can of whole cherry tomatoes. I did not chop the kalamata olives, but just halved them. I served this over rigatoni, and it was perfect! A wonderful, wonderful recipe! You only need one puttanesca recipe, and this is it!
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Steps
|
1
Done
|
In a Large Pot, Bring 1 Gallon Water to a Boil Over High Heat. When Water Boils, Sprinkle in 4 Tsp Salt and Add Pasta. Stir Well and Cook About 12 Minutes or Until Just Tender, Al Dente. |
|
2
Done
|
as Soon as You Put Water on to Boil, Start Sauce. in a Large Saucepan, Heat Oil Over Medium Heat. Add Garlic and Cook, Stirring, 2 Minutes, Being Careful not to Burn. Add Onion, Salt, Pepper, Basil, Thyme, and Oregano and Stir, Cooking For 5 Minutes. Add Anchovies and Anchovy Oil, Raise the Heat to Medium High and Cook 1-2 Minutes, Stirring and Mashing Up the Anchovies. |
|
3
Done
|
Add Tomeatoes, Using Your Hands to Crush Them Up a Bit, and Add All the Juice. Add Bay Leaf and Red Pepper Flakes and Simmer 5 Minutes. Add Olives and Capers and Simmer Andother 5-10 Minutes. Taste and Adjust Seasoning. |
|
4
Done
|
Drain Pasta and Place in a Large Bowl. Toss With Warm Puttanesca Sauce and Serve. |
