Pasta Alla Puttanesca, wow, sounds like out of this world isn’t it? But don’t be fooled. It is nothing but a sumptuous pasta dish made with a mixture of olive oil, anchovies, tomatoes, garlic, capers and olives. And my version is really simple. And if you are looking for a potluck dish, this would be perfect.
The origin of this recipe is quite interesting. But no, I am not going to tell you. Let’s just say,when I researched about this dish I learned that its history is as rich as this dish…you’re probably already checking on the dish’s history on your handy dandy smartphone or PC but please hold it until you see my version of this pasta dish first.
In some puttanesca recipes, the tomatoes are cooked for a long time thereby yielding a thick sauce. Some recipes call for canned tomato sauce, some call for pureed tomatoes. I prefer to be able to taste the tomato bits so I just chopped them and cook them for just a few minutes.
Serve and enjoy!!!
Pasta Alla Puttanesca
- 1 lb campanelle pasta (or any pasta kind), cooked according to package instructions
- 3 oz sliced black olives
- 2 tbsps capers, chopped
- 5 cloves garlic, chopped finely
- 3 tbsps anchovy paste
- 1 tbsp chopped fresh oregano
- 3 tbsps chopped fresh parsley
- 4 tbsps extra virgin olive oil
- a pinch of ground black pepper
- Mix the olive oil, anchovy paste and garlic in a bowl.
- In a deep pan, cook anchovy mixture on medium heat about 2 minutes.
- Add tomatoes and cook for 5 minutes. Stir.
- Add the olives, capers, oregano, & ground pepper and cook for another minute or two You may add pasta water if it is a little dry, about 1/4 cup at a time.
- Turn the heat off. Add the cooked pasta and the chopped parsley. Mix well.