How to Cook Pasta Puttanesca? Bold and Briny Flavors!
Discover the secrets to creating Pasta Puttanesca, a dish with a robust mix of anchovies, olives, capers, and tomato sauce. A taste of Italy at home!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at how-to-guide.net.
Ingredients
- Extra virgin olive oil: 2 tablespoons
- Anchovy fillets: 4-6 fillets, depending on your preference
- Red pepper flakes: ¼ teaspoon (optional, for added heat)
- Fresh garlic: 3 cloves, minced
- Canned whole San Marzano tomatoes: 1 can (28 ounces)
- Pitted kalamata olives: ½ cup, roughly chopped (or other olives of your choice)
- Capers: 2 tablespoons
- Dried oregano: 1 teaspoon
- Fresh parsley: ¼ cup, chopped
- Pasta choice: 1 pound, preferably spaghetti or any long, thin pasta
More Like This
Pasta Puttanesca with Anchovies
thelondoneconomic.com
Pasta Puttanesca With Anchovies, Olives, and Capers
unocasa.de
Pasta Puttanesca With Anchovies, Olives, and Capers
unocasa.com
How to make Pasta Puttanesca Recipe
slurrp.com
Pasta Puttanesca - Food Fam Recipes
foodfam.co
Pasta Puttanesca Recipe - Rocely
rocely.com
Spaghetti Puttanesca - Chloe Ting Recipes
chloeting.com
Pasta Puttanesca — Easy Italian Recipe | Petite Gourmets
petitegourmets.com