Pasta Puttanesca

From our kitchen you yours

Ingredients

• 3 Tbsp. olive oil
• ¼ cup onion, diced
• 2 Tbsp. garlic, minced
• 4 anchovies, chopped
• 1 tsp. red pepper flakes
• 28 oz. can of crushed or diced tomatoes
• ½ cup black olives
• 2 Tbsp. capers
• 2 tsp. dried oregano
• 1 lb. pasta of your choice
• ½ tsp. salt
• ground black pepper to taste

Equipment

• skillet pan
• large pot (to boil pasta)
• cutting board
• knife

Makes 4 servings.

Instructions

1. Heat 2 Tbsp. olive oil in a pan set over medium-low heat. Add onions and cook, stirring occasionally, until starting to turn slightly opaque, 7-10 minutes.
2. Increase heat to medium and add the garlic and anchovies. Cook, stirring occasionally, until the garlic is fragrant and starting to turn golden. Add the pepper flakes and cook for another 30 seconds.
3. Add the tomatoes to the pan and stir, scraping the bottom of the pot to release any "fond"—the bits of food stuck to a pan. Increase the heat to medium and cook until the tomatoes are starting to break down and get saucy.
4. Add olives, capers and oregano. Simmer for another 5 minutes. Add black pepper to taste. Turn off the heat and cover while you cook the pasta.
5. Cook pasta in a pot of boiling water with ½ tsp. of salt. Follow the cooking times on the package. Drain and toss with 1 Tbsp. olive oil.
6. Add the pasta to the skillet and toss together until pasta is coated in the sauce.

Serving Suggestion

Pasta puttanesca is a hearty dish that goes great with a refreshing cucumber salad!