Some say that its name means ‘out of nothing’ because it is made with leftover ingredients. Puttanesca is a simple dish that is easy to prepare. It is salty, tangy and somewhat spicy as well. You can add tuna or mushrooms to give the dish more texture.
4 cloves garlic, chopped
20 large basil leaves, chopped
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 (32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
1/4 cup olive oil
2 tablespoons cooking oil
2 tablespoons parsley, chopped
1/4 cup anchovies, coarsely chopped
1/2 teaspoon red chili flakes
1/4 cup capers, drained
1 cup pitted Kalamata olives
1 lb penne pasta
1/4 cup Parmesan cheese
In a pot, boil 6 quarts of water. Add cooking oil and 1 teaspoon of salt. Drop the penne into the pot of water and cook according to package instructions. Make sure that it is tender but firm to the bite (al dente). Drain the pasta in a colander and rinse it with cold water. Set aside.
In a saucepan, heat the olive oil under medium heat and sauté the garlic and onions. Cook for 3-5 minutes or until the onions become translucent. Stir in the tomatoes, olives, capers, anchovies and chili flakes. Reduce the heat to low and let it simmer for 20-30 minutes or until the tomatoes are tender. Add the basil and season the sauce with salt and pepper.
In a bowl, combine the penne and the sauce; mix well. Sprinkle with Parmesan and parsley before serving.
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