Get the recipe: https://www.foodnetwork.com/recipes/ree-drummond/pasta-puttanesca-2580742
Pasta Puttanesca
Recipe courtesy of Ree Drummond
Total: 16 min
Active: 16 min
Yield: 6 servings
Level: Easy
Ingredients
8 ounces bucatini or spaghetti
2 cloves garlic
4 anchovy fillets
1/2 heaping cup kalamata olives, pitted
4-ounce piece good Parmesan
2 tablespoons olive oil
1/2 red onion, sliced
1 1/2 cups grape tomatoes, halved
3/4 cup chicken broth or white wine
Salt and freshly ground black pepper
12 basil leaves
Directions
Cook the pasta until al dente according to the package directions.
Mash (in this order) the garlic, anchovies and olives using a mortar and pestle, or just chop them finely together. Set aside.
Using a fork, crumble the Parmesan.
Heat the olive oil in a skillet over medium-high heat. Add the red onions and cook until slightly caramelized. Add the tomatoes and cook for a couple of minutes. Pour in the broth or wine and cook for another 2 minutes, then pour in the garlic/anchovy/olive mixture. Stir and continue cooking until the sauce is nice and reduced and wonderful, several minutes. Add salt and pepper to taste.
Drain the pasta and add it to the skillet. Add the crumbled Parmesan and toss to coat the pasta in the sauce. Tear the basil leaves and sprinkle over the top. Serve right out of the skillet.
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source
Yuck
Missing capers.
I use capers and yellow tomatoes
Chopped garlic and anchovies (omitted in the Neapolitan version) are sautéed in olive oil. Chopped chili peppers, olives, capers, diced tomatoes and oregano are added along with salt and black pepper to taste. The cook then reduces this mixture by simmering and pours it over spaghetti cooked al dente. The final touch is a topping of parsley.
girl where are the capers?
Woman ! Are you trying to get me off my diet ? Gosh, this looks great!
I LOVE good olives but the kicker for me is capers. Best putanesca
It tastes yummy and not too pricey, considering that it was pretty good quality.