This summer I checked one off the bucket list: Taking a cooking class in Rome, Italy! Making (and eating) this pasta puttanesca was definitely one of the highlights of my trip, and while I wish all of you could be transported to the land of wine and olives to take the class with me, I’m thrilled to share the recipe with you here. Mangia!
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puttanesca sauce
1 pound pasta of your choice, cooked al dente
1 garlic clove
1/4 cup fresh basil, leaves and stems separated
(both will be used)2 tablespoons olive oil, plus more for drizzling
1 cup tomato purée
1/2 tablespoon Italian red chili peppers
2 anchovy fillets, minced
2 tablespoons black olives, pitted
1 tablespoon capers
2 cups cherry tomatoes, halved
Pasta Puttanesca Directions
- Smash the garlic clove with the skin on.
- Chop the basil stems and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add garlic, basil stems, chili peppers and anchovies and cook about 2 minutes.
- Add olives and capers. Cook for 30 seconds.
- Add the cherry tomatoes, and cook another 2 minutes.
- Reduce heat and simmer until sauce becomes thick and slightly reduced (about 10-15 minutes). Remove garlic.
- Pour the pasta in the sauce and add a little bit of the cooking water (about 1/4 cup).
- Plate with fresh basil leaves on top and season with olive oil.
TIME: 45 MINUTES. SERVES 4-6.
