At the top of the list of pasta recipes you can probably make right now with items in your pantry is Puttanesca. It is the classic of pantry pastas, using capers, anchovies, olives and tomatoes. All ingredients from a jar or can. Yes, you can add some fresh parsley if you want to get fancy, but since your next grocery shopping trip or delivery might not be for a while, you can do without. And if you don’t have the other ingredients? You can go ahead and make it, and while it may
Puttanesca is always on rotation at our house, so it was no surprise that Sophie decided she wanted to share it on a video on her IGTV channel. You can see it here, where she explains step by step how to do things. But I thought it would be nice to throw the recipe up here as well, so you can have it handy. Enjoy!
Ingredients
- 1/4 cup olive oil plus more
- 4 cloves garlic, chopped
- 1/4 cup black olives, pitted
- 2 tablespoons capers
- 1/2 tsp red pepper flakes (or to taste)
- 6 anchovies
- 2 cans tomatoes (about 4 cups
- 1 pound / 500 grams pasta (I prefer penned, Sophie prefers spaghetti)
- 1/4 c chopped parsley
Instructions
- Pour the olive oil into large saute pan, big enough to hold all the pasta later. Add the garlic, and let cook for 2 minutes until softened. Don’t let it brown. Add the red pepper flakes, olives, capers and anchovies. Let cook another 3 minutes, until the anchovies dissolve. Add the tomatoes, along with their juices, and let bubble for 10 minutes, or until the sauce has thickened a bit. Taste and adjust for salt (since the anchovies are pretty salty, you probably won't need to add any more) Turn off heat until pasta is about ready.
- In the meantime bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain and add the pasta to the saucepan, stirring over medium heat, to coat well. Turn off heat, toss with parsley and a drizzle of your best olive oil. Serve.
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