© Leila Ashtari
Stefano’s pasta puttanesca
If there is a pasta dish that exudes intense flavour, it is definitely this one. The best part is, you probably have all the ingredients in your fridge or pantry right now. Why not go make it?
1 lb. (450 g) tortiglioni, penne or spaghetti
½ c. (125 ml) extra-virgin olive oil
4 to 5 anchovies
2 garlic cloves, minced
1 tbsp. (15 ml) chopped drained hot peppers packed in oil
1½ c. (375 ml) pitted black olives, whole or chopped
2 tbsp. (30 ml) capers
1 tsp. (5 ml) dried oregano
1 can (14 oz./398 ml) diced tomatoes, preferably San Marzano
salt and freshly ground pepper
1/3 c. (80 ml) chopped baby arugula, parsley or basil
Bring a large pot of water to a boil. Generously salt. Add pasta and cook until al dente.
Meanwhile, heat olive oil in a large skillet over medium heat. Add anchovies and mash into a paste with a fork. Add garlic and hot peppers and cook, stirring, for 1 minute. Add olives, capers and oregano. Cook for another 1 to 2 minutes. Add tomatoes. Bring to a boil, reduce heat and simmer until slightly thickened, 7 to 10 minutes.
Drain pasta, reserving some of the water. Add pasta to sauce and toss to combine, adding a little pasta water, if needed, to loosen the sauce. Season with salt and pepper, and stir in arugula. Serves 6.
Tip A traditional puttanesca sauce does not include the arugula, so feel free to prepare it either way. It’s a good idea to make more than you need for dinner, because leftovers will make an even more delicious lunch the next day.
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