Casarecce Puttanesca Recipe
Cherry Tomatoes, Anchovies, Cerignola Olive, Wild Mountain Capers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Method
Cooking Pasta
- 1
Boil Water
Fill a large pot with water, add 1 tsp of salt, and bring to a boil over high heat.
- 2
Cook Pasta
Once the water is boiling, add 400g of casarecce pasta. Cook according to package instructions (usually about 10-12 minutes) until al dente.
- 3
Drain Pasta
Reserve 1 cup of pasta water, then drain the pasta and set aside.
Preparing Sauce
- 4
Heat Olive Oil
In a large skillet, heat 3 tablespoons of olive oil over medium heat.
- 5
Sauté Garlic
Add 3 minced garlic cloves to the skillet, sautéing until fragrant (about 1 minute).
- 6
Add Anchovies
Add 6 anchovy fillets to the skillet, mashing them with a wooden spoon until they dissolve into the oil.
- 7
Add Tomatoes
Add 500g of cherry tomatoes to the skillet, cooking until they burst and soften (about 5-7 minutes).
- 8
Incorporate Olives and Capers
Stir in 100g of Cerignola olives and 2 tablespoons of wild mountain capers, mixing well.
- 9
Season Sauce
Add 1 teaspoon of red pepper flakes and 1 teaspoon of black pepper. Stir to combine and cook for an additional 2 minutes.
Combining and Serving
- 10
Combine Pasta and Sauce
Add the drained casarecce pasta to the skillet, tossing it with the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- 11
Garnish
Finely chop a bunch of fresh parsley and sprinkle it over the pasta before serving.
- 12
Serve
Plate the casarecce puttanesca and enjoy warm.
