Pasta Puttanesca
This recipe is economical, flavor-packed, and delicious.
Ingredients
- ¼ cup olive oil
- 2 Tbsp butter
- 1 large white onion, medium dice
- 1-2 Tbsp red pepper flakes
- 2 cloves garlic, minced
- 1 12oz can of diced tomatoes
- 8 whole anchovy fillets, minced
- ½ cup black olives, pitted and roughly chopped
- 2 Tbsp capers, rinsed and roughly chopped.
- ½ bunch of fresh parsley, chopped
- 12oz dried pasta
Instructions
- Heat your olive oil and butter in a heavy-bottomed sauce pot or large saute pan on medium-low heat.
- Slowly cook the white onion in the fat for 20 minutes, until the onion becomes translucent but not burned.
- Add minced garlic and red pepper flakes and cook for an additional 2 minutes.
- As the sauce is coming together, boil water for pasta and salt it until the water tastes pleasantly salty, almost like the ocean but less salty.
- Add canned diced tomatoes and cook down for an additional 20 minutes, or until your sauce has reached its desired consistency.
- During the last 3 minutes of cooking, incorporate the anchovies, olives, capers.
- Cook your pasta in the salty water, drain, and toss pasta with the sauce.
- Garnish with fresh parsley.
Notes
The sauce re-heats well the next day.