Pasta alla Puttanesca | CookWithJames — Private Cooking Classes San Francisco
A boldly flavored Neapolitan pasta with olives, capers, currants, pine nuts, and chili flakes — sweet, sour, and slightly spicy.
Ingredients
- 1 can San Marzano whole tomatoes (28 oz), crushed by hand
- 1 cup currants
- ½ cup salt-packed capers, rinsed and dried
- 1 cup oil-cured black olives
- ½ cup pine nuts
- 1 cup dry white wine
- Salt & pepper
- Extra virgin olive oil
- 2-3 tablespoons hot pepper or chili flakes
- 3 cloves of garlic, coarsely chopped
- 1 pound best quality linguine or spaghetti
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