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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 lb fusilli or 1 lb penne or 1 lb linguine |
1 tablespoon olive oil |
3 garlic cloves, finely chopped |
1 cup finely chopped onion |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons fresh basil, coarsely chopped or 1 teaspoon dried basil |
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme |
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano |
6 anchovies |
1 tablespoon anchovy oil (from the anchovy tin) |
1 (28 ounce) can whole tomatoes |
1 bay leaf |
1/4 teaspoon crushed red pepper flakes |
1 cup chopped pitted black olives |
1/4 cup drained capers |
Directions:
1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp salt and add pasta. Stir well and cook about 12 minutes or until just tender, al dente.
2. As soon as you put water on to boil, start sauce. In a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, 2 minutes, being careful not to burn. Add onion, salt, pepper, basil, thyme, and oregano and stir, cooking for 5 minutes. Add anchovies and anchovy oil, raise the heat to medium high and cook 1-2 minutes, stirring and mashing up the anchovies.
3. add tomeatoes, using your hands to crush them up a bit, and add all the juice. Add bay leaf and red pepper flakes and simmer 5 minutes. Add olives and capers and simmer andother 5-10 minutes. Taste and adjust seasoning.
4. Drain pasta and place in a large bowl. Toss with warm puttanesca sauce and serve.
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