Pasta Puttanesca Recipe
Angel hair pasta topped with a tangy marinara sauce with fresh tomatoes, olives, capers, garlic & artichoke hearts. Served with or without anchovies
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add Tomatoes and Ingredients
Stir in the diced tomatoes, sliced olives, capers, artichoke hearts, and red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 4
Season the Sauce
Season the sauce with salt and black pepper to taste. If using, add the anchovies and stir until they dissolve into the sauce.
- 5
Combine Pasta and Sauce
Add the cooked angel hair pasta to the sauce and toss to coat the pasta evenly.
- 6
Serve
Remove from heat, garnish with fresh chopped basil, and serve immediately.
