This is one of the most simple recipes with a huge flavor payoff.
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Ingredients:
3 tablespoons olive oil
3 or more cloves garlic, peeled and smashed.
3 or more anchovy fillets
1 28-ounce can whole San Marzano tomatoes
½ cup pitted black olives, I’m using kalamata, but use ones you like.
2 tablespoons capers
Crushed red pepper flakes to taste. I like 3/4 of teaspoon, but that’s spicy.
1 pound of long pasta
Chopped fresh parsley for serving
Directions:
You are going to want to hand squish your tomatoes. Puttanesca shouldn’t be too saucy so I leave some of the juice in the can. Keep it and use some of it if you feel that you need more sauce.
Heat two tablespoons of the olive oil over medium-low heat in a large skillet.
When hot add the garlic and the anchovies. Stir that occasionally for about five minutes until the garlic is golden brown.
Add the tomatoes to the pan with some salt and pepper. Raise the heat to medium-high and cook, stirring occasionally. About 10 minutes.
Stir in olives, capers and red pepper flakes, and continue to simmer on medium low while you cook your pasta.
After you drain your pasta dump it right into the pan. Hit it with the remaining tablespoon of olive oil and stir it well.
Plate this magnificent pasta.
Enjoy!
#linguine #italianfood #dinner
Негізгі бет Тәжірибелік нұсқаулар және стиль Pasta Puttanesca. The Best Pasta Ever? 🍝
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