Bucatini Alla Puttanesca Recipe
TOMATOES, ANCHOVIES, CAPERS, KALAMATA OLIVES, SHAVED PARMESAN
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 3
Add Anchovies and Spices
Stir in the chopped anchovy fillets and red pepper flakes. Cook for another 1-2 minutes, allowing the anchovies to dissolve into the oil.
- 4
Incorporate Tomatoes
Add the crushed canned tomatoes to the skillet. Season with salt and black pepper to taste. Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally.
- 5
Add Capers and Olives
Once the sauce has thickened slightly, stir in the rinsed capers and sliced Kalamata olives. Allow to simmer for another 5 minutes.
- 6
Combine Pasta and Sauce
Add the drained bucatini to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if necessary to help the sauce coat the pasta.
- 7
Serve
Remove from heat and stir in the chopped parsley. Serve hot, topped with shaved Parmesan cheese.