Pasta Puttanesca | Spicy Pasta Recipe

We’ve got another hardy and robust pasta dish for you that has so many flavors on an extraordinary number of levels...Pasta Puttanesca.

If you are a lover of tomatoes and olives, with a hint of saltiness, this one is for you.

And make sure to use a pasta that is called Rigate. One that has ridges. So that it grabs and holds the sauce so that they become one.

We say it time and time again...but it is so essential. Do as much prep work as possible, before starting to bring the ingredients together. It makes the workflow go so much easier.

Here are the ingredients you’ll need to feed four to six adults:
1/2 cup of extra virgin olive oil
6 anchovy fillets (chopped)
6 cloves of fresh garlic
1/2 teaspoon crushed red pepper flake
1/2 teaspoon coarse black pepper
2 teaspoon shriacha sauce
1/4 cup kosher salt
One 28 oz can of plum or diced tomatoes
1 tablespoon of granulated sugar
1-1/2 of pitted and chopped olives
3 tablespoons of capers
4 tablespoons of fresh basil
1 pound of pasta

So that you can jump to the topic in the episode that you may want to review more closely, here is where to find it in the timeline:

00:00 Introduction
00:29 List of Ingredients
01:09 Preparing the Ingredients
01:43 Sauting the Ingredients and Seasoning
03:32 Adding the Tomatoes to the Seasoned Ingredients
03:47 How to Prepare the Pasta for Cooking
04:05 Adding the Final Ingredient...the Olives Capers and Simmering the Sauce
05:24 Marry the Pasta to the Sauce...Mix Well
06:03 Plate, Garnish, and Serve
06:49 Bon Appétit!

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Hope you enjoyed this episode.

Bon Appétit!