Fresh Tomato Pasta Puttanesca

If you're looking for some dinner inspiration, allow me to tempt you with this
fresh tomato pasta puttanesca. The tomato based puttanesca sauce is made from
pantry staples like anchovy fillets, capers, and black olives. And it gets
tossed with al dente pasta (any variety will work) for a classic Italian pasta
dish the whole family will enjoy!

Servings: 4 servings

Author:

Prep Time
15 minutes

Cook Time
35 minutes

Course:

Main Course Dinner

Cuisine:

Italian

Keywords:

Pasta Italian tomato pasta recipe Pasta Puttanesca

Instructions

1 Heat oil and butter in a large saucepan over medium-heat. Once the butter has
completely melted, add the garlic and anchovies and cook for about 30 seconds,
or until fragrant. Then stir in the black pepper, red pepper flakes, and salt
and cook for another 30 seconds.
2 Add in the tomatoes and stir to coat. Cook the tomatoes, stirring occasionally,
until the tomatoes burst and release their juices to form a sauce, about 10 to
12 minutes. If any tomatoes don't burst, lightly press on them with a wooden
spoon to help them along.
3 Add olives, capers, and white wine. Bring sauce to a boil, then reduce heat, and
allow to simmer for 10 minutes. Toss in the parsley and cook for another 5
minutes. Taste and adjust seasonings as needed.
4 In the meantime, place a large pot of water over medium-high heat and bring to a
boil. Add in about 2 teaspoons of salt, then add in the pasta and cook for 7
minutes, or until al dente. Reserve a 1 cup of pasta water, then drain the pasta
and place into a bowl until needed.
5 When the pasta is finished cooking, drain well then add it to the sauce and toss
to combine. Cook for 1 minutes, stirring almost constantly. If the pasta looks
too dry, add some of the reserved pasta water, and still well to combine.
6 Remove from heat and divide among shallow bowls. Top with parmesan cheese, if
desired.

Fresh Tomato Pasta Puttanesca

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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