Pasta Puttanesca

Pasta Puttanesca Dish Guide

Five in 25

Serves 4

Five Ingredients

16 oz Linguini

28 oz can whole, peeled tomatoes

½ cup kalamata olives, halved

¼ cup capers

5 anchovy filets

From the Pantry

3 T olive oil

4 cloves garlic, thinly sliced

Bring a pot of water to a boil and season with salt. Cook pasta to al dente per package directions.

Add the olive oil to a skillet over medium heat followed by the anchovy filets. Stir and break up the filets until the garlic turns light brown. Drain the tomatoes from the canning liquid and then crush the tomatoes in your hands and add to the pan. You could use a food mill or processor if you wanted a smoother texture but we like the chunky texture from crushing them by hand.

Bring tomato sauce to a simmer and cook for 10-12 minutes or until the sauce reaches your desired consistency. Break up any big chunks of tomatoes as you cook. Add in the olives and capers and stir to combine. Season to taste with salt and pepper.

Toss cooked pasta with the sauce, adding some pasta water if needed to emulsify.

Serve immediately drizzled with more olive oil and garnished with fresh parsley or basil. Optionally top with protein such as grilled chicken or shrimp.