Bucatini, Puttanesca Recipe
Savor the bold flavors of our Bucatini Puttanesca, where thick, hearty strands of pasta embrace a rich, tangy sauce made from ripe tomatoes, briny olives, capers, and a hint of garlic. This dish is a delightful dance of savory and spicy notes, topped with fresh herbs for an aromatic finish. Perfectly satisfying and irresistibly delicious, it's a classic Italian favorite that will transport your taste buds straight to the streets of Naples.
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
Cook the Pasta
In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, cooking until fragrant (about 1 minute).
Add Tomatoes
Add the canned whole tomatoes to the skillet, breaking them up with a spoon. Cook for about 10 minutes, allowing the sauce to thicken.
Incorporate Olives and Capers
Stir in the chopped olives and capers, and season with salt and black pepper to taste. Cook for an additional 5 minutes.
Combine Pasta and Sauce
Add the drained bucatini to the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serve
Garnish with chopped parsley and serve hot.