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Pasta Puttanesca

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Pasta Puttanesca

Pasta Puttanesca

amanda

Equipment

  • - Stainless Steel Dutch Oven

  • - High-Speed Hand Blender

  • - Quality Chef's Knife

  • - Large Non-Stick Skillet (12")

  • - Silicone Spatula Set

  • - Stainless Steel Pasta Fork with Tines

  • - Large Heavy-Duty Mixing Bowl

  • - Digital Kitchen Scale

  • - Food Processor (optional)

  • - Glass Measuring Cups & Spoons Set

  • - Stainless Steel Can Opener

Ingredients

  • 1 pound dried spaghetti, spaghettini, or linguine fini

  • 5 garlic cloves, forced through a garlic press

  • 2 teaspoons anchovy paste

  • 1/2 teaspoon hot red-pepper flakes

  • 1/3 cup extra-virgin olive oil

  • 1 (28-ounce) can whole tomatoes in juice (preferably Italian)

  • 1/2 cup pitted Kalamata olives

  • 2 tablespoons drained capers

  • Pinch of sugar (optional)

  • 3/4 cup coarsely chopped basil

Instructions

1

Instruction 1

Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
2

Instruction 2

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
3

Instruction 3

Meanwhile, purée tomatoes with juice in a blender.
4

Instruction 4

Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
5

Instruction 5

Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
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