Angel hair pasta topped with a tangy marinara sauce with fresh tomatoes, olives, capers, garlic & artichoke hearts. Served with or without anchovies

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.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

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.

Add Tomatoes and Ingredients

Season the sauce with salt and black pepper to taste. If using, add the anchovies and stir until they dissolve into the sauce.

Season the Sauce

Add the cooked angel hair pasta to the sauce and toss to coat the pasta evenly.

Combine Pasta and Sauce

Remove from heat, garnish with fresh chopped basil, and serve immediately.

Serve

pasta puttanesca

Recipe information

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