Pantry Puttanesca

Name: Pantry Puttanesca
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 fillets anchovy fillets, chopped, or more to taste; 850 grams diced tomatoes, drained; 59 milliliters capers, chopped; 3 cloves garlic, minced; 118 milliliters chopped pitted kalamata olives; 79 milliliters olive oil; 1 teaspoon dried oregano; 0 teaspoons crushed red pepper flakes, or to taste; 227 grams package spaghetti

The recipe Pan

Instructions

Fill a large pot with water. Bring to a rolling boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.

Ingredients you will need

Red Pepper Flakes

Anchovies

Olive Oil

Oregano

Garlic

Water

Equipment you will use

Frying Pan

Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.

Ingredients you will need

Tomato

Sauce

Equipment you will use

Frying Pan

Meanwhile, cook the pasta in the boiling water.

Ingredients you will need

Pasta

Water

Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.

Ingredients you will need

Water

Stir the olives and capers into the sauce; add pasta and toss to combine.

Ingredients you will need

Capers

Olives

Pasta

Sauce

Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

Ingredients you will need

Water

Pasta

Sauce

Equipment

Pot

Frying Pan

Ingredients

Servings:

3fillets

anchovy fillets, chopped, or more to taste 850grams

diced tomatoes, drained 59milliliters

capers, chopped 3cloves

garlic, minced 118milliliters

chopped pitted kalamata olives 79milliliters

olive oil 1teaspoon

dried oregano 0teaspoons

crushed red pepper flakes, or to taste 227grams

package spaghetti

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Il Molino di Grace Solosangiovese Chianti Classico. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 22 dollars per bottle.