Pasta Puttanesca

Name: Pasta Puttanesca
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons chopped and smashed anchovies; 6 servings Freshly ground black pepper; 2 teaspoons salted or canned capers, rinsed and chopped; 2 teaspoons hot chili paste, finely chopped (recommended: Peperoncino Piccante Chili Paste); 59 milliliters clam juice (preferably unsalted); 118 milliliters each Kalamata and picoline olives, pitted and quartered; 355 milliliters marinara sauce; 2 Tbsps extra-virgin olive oil; 1 Tbsp finely chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano; 2 Tbsps finely chopped Italian parsley, optional; 2 teaspoons red wine vinegar; 118 milliliters peeled, seeded, roughly chopped tomatoes (if you dont have any tomatoes on hand, increase the marinara sauce to 2 cups)

Pasta Puttanesca might be just the Mediterranean recipe you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 83 calories, 1g of protein, and 7g of fat each. A mixture of anchovies, marinara sauce, kalamatan and picoline olives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet.

Instructions

Smash out the anchovy fillet with the flat side of the knife. After the capers are rinsed, mash those with flat of knife as well.

Ingredients you will need

Anchovy Fillets

Capers

Equipment you will use

Knife

Whisk the marinara and clam juice together in large sauce pot, season with fresh black pepper, to taste.

Ingredients you will need

Black Pepper

Clam Juice

Sauce

Equipment you will use

Pot

Whisk

Add the anchovies, capers, and chili paste, and stir.

Ingredients you will need

Chili Paste

Anchovies

Capers

Add the tomatoes to sauce with the olives.

Ingredients you will need

Tomato

Olives

Sauce

Add parsley, oregano, vinegar, and olive oil. Bring to boil. Check and adjust the seasoning.

Ingredients you will need

Olive Oil

Seasoning

Oregano

Parsley

Vinegar

Just before serving, warm the sauce and toss in a pan with some hot pasta. Top with grated pecorino.

Ingredients you will need

Pecorino

Pasta

Sauce

Equipment you will use

Frying Pan

Add some pasta water, if desired, to thin out the sauce. The sauce is also terrific over grilled fish or on a bruschetta.

Ingredients you will need

Water

Sauce

Fish

Equipment

Ingredients

Servings:

2teaspoons

chopped and smashed anchovies 6servings

Freshly ground black pepper 2teaspoons

salted or canned capers, rinsed and chopped 2teaspoons

hot chili paste, finely chopped (recommended: Peperoncino Piccante Chili "Paste")59milliliters

clam juice (preferably unsalted)118milliliters

each Kalamata and picoline olives, pitted and quartered 355milliliters

marinara sauce 2Tbsps

extra-virgin olive oil 1Tbsp

finely chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano 2Tbsps

finely chopped Italian parsley, optional 2teaspoons

red wine vinegar 118milliliters

peeled, seeded, roughly chopped tomatoes (if you don't have any tomatoes on hand, increase the marinara sauce to 2 cups)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing 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. One wine you could try is Monte Bernardi Sa'etta Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 44 dollars.

Monte Bernardi Sa'etta Chianti Classico Riserva

Ruby red in appearance. The aromas are typical for the varietal: elegant, fruity, blackberry, cherry, violet, and mineral notesDry, warm, quite soft on the palate. Tasty, fresh, and slightly tannic with an intense, long finish.