Pasta Puttanesca is delicious and easy to make. It’s a perfect meal for a weeknight dinner; everyone will rave about the robust flavor of the sauce.
- Kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for finishing
- 1/2 medium red or yellow onion, diced
- 4 large cloves garlic, peeled and thinly sliced
- 2 anchovy filets, finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (more to taste)
- Scant 2 cups tomato puree or passata (from a 14-ounce can)
- 2 tablespoons capers, drained
- 1 1/4 cups Pearls Specialties Pitted Kalamata Olives
- 1/4 teaspoon fine sea salt (more to taste)
- 1/4 teaspoon freshly ground black pepper
- Handful parsley leaves, chopped
- Fresh parmesan, for grating
- 10-12 ounces dried spaghetti or linguine
- In a wide skillet over medium heat, warm the olive oil until it shimmers. Add the onion, garlic, anchovy, oregano, and pepper flakes. Cook, stirring frequently, until the onion is tender, 5-10 minutes. Add the tomato puree, capers, olives, salt, and pepper, and bring to a low simmer. Reduce the heat and simmer gently for 10-20 minutes, stirring frequently, until thickened to a chunky sauce, adding a splash of water if the sauce becomes too thick. Remove from the heat and stir in the chopped parsley. Taste, adding more salt or pepper flakes if you like.
- Cook the pasta in well-salted water according to the package instructions until al dente. Drain the pasta and reserve 1/2 cup of the cooking water. Add the drained pasta to the skillet with the sauce, thinning with pasta water if needed, and toss gently to combine. Divide the pasta among 3 or 4 shallow bowls, top with grated parmesan and a drizzle of olive oil, and serve.