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puttanesca pasta without anchovies

Pasta with Puttanesca Without Anchovies

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Servings 4

Ingredients
  

  • 3 tbsp olive oil
  • 6 large garlic cloves germ removed, finely chopped
  • 1 796 ml can of Italian tomatoes, chopped
  • 12 Kalamata black olives pitted and cut into thirds
  • 2 tbsp capers in vinegar drained
  • ½ tsp crushed cayenne pepper flakes or less to taste
  • ½ cup 20 g chopped fresh parsley
  • Pasta to taste my choice: pennette rigate
  • 2 tbsp chopped fresh parsley for garnish

Instructions
 

  • In a large saucepan, cook the garlic over medium heat for 30 seconds.
  • Add the tomatoes and cook, uncovered, over medium-low heat for 30 minutes or until the sauce has thickened slightly.
  • Just before the pasta is cooked, add the rest of the ingredients to the very hot tomato sauce, except the 2 tbsp chopped fresh parsley for garnish.
  • Drain the pasta and place it in the pan with the Puttanesca sauce. Gradually add the pasta, stirring until you achieve a nice sauce-pasta balance.
  • Serve on individual plates and garnish with the 2 tablespoons of parsley.