Pasta Puttanesca with Anchovies and Capers

Servings

Prep Time

40 minutes

Difficulty

Intermediate

Ingredients

16 oz. pasta, (papparadelle, spaghetti, bucatini, fettuccini, etc.) cooked to package instructions
1 can King Oscar Anchovies in Olive Oil, oil reserved
1 small onion, minced or sliced
3 cloves garlic, minced or sliced
28 oz. crushed tomatoes
1/2 tsp dried oregano
1//2 cup sliced olives
3 tbsp capers
1/4 cup chopped parsley
Fresh cracked black pepper, to personal taste

Puttanesca is a bold, briny pantry sauce built almost entirely from the pantry, where our aged anchovies melt into crushed tomatoes, olives, and capers that tastes like it simmered all day.

Instructions

Cook pasta to package instructions. Drain and reserve about 1/4 cup of the pasta water.
While pasta is cooking make the sauce: Heat a large skillet on medium-high heat. Add all the oil from anchovies, onions, and garlic. Set anchovies aside. Cook onions and garlic until soft.
Chop the anchovies and add to the skillet. Stir in the crushed tomatoes, dried oregano, olives, and capers.
Simmer sauce on low for about 10 minutes.
Add the cooked pasta to the sauce and continue cooking until everything is well combined and heated through.
If pasta sauce is too thick, add a little pasta water one tablespoon at a time until sauce is to your desired consistency.
Serve with chopped parsley and fresh black pepper.