Pasta Puttanesca

Name: Pasta Puttanesca
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 can tinned flat anchovy fillets, drained; 1 can tinned flat anchovy fillets, drained; 80 grams (about 2 bundles) arugula leaves, coarsely chopped; 411 grams diced tomatoes, drained; 907 grams chunky style crushed tomatoes; 3 Tbsps capers; 4 servings Coarse salt and black pepper; 454 grams spaghetti, cooked to al dente (with a bite); 4 servings Crusty bread, for mopping; 15 grams (a couple of handfuls) flat leaf parsley, chopped; 4 cloves garlic, chopped; 1 large lemon; 1 head Radicchio lettuce, coarsely chopped; 4 servings Oil cured black olives, for garnish, optional; 20 oil-cured black olives, cracked away from pit and coarsely chopped; 2 Tbsps Extra-virgin olive oil, to coat; 2 Tbsps (2 turns around the pan) extra-virgin olive oil; 4 servings Grated Parmigiano Reggiano or Romano, for passing, optional; 9 servings A few grinds black pepper; 1 teaspoons crushed red pepper flakes; 51 grams (about 1 bundle) watercress leaves, coarsely chopped

Pasta Puttanesca requires approximately 30 minutes from start to finish. This recipe serves 4. One portion of this dish contains roughly 29g of protein, 31g of fat, and a total of 646 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up flat anchovy fillets, radicchio lettuce, olive oil, and a few other things to make it today. It works well as a rather pricey main course. It is a good option if you're following a pescatarian diet. If you like this recipe, you might also like recipes such as Pastan alla puttanesca {literally whore’s style pasta}, Pasta Puttanesca, and Pasta Puttanesca.

Instructions

Watch how to make this recipe.

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.

Ingredients you will need

Anchovies

Garlic

Pepper

Cooking Oil

Equipment you will use

Frying Pan

Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!

Ingredients you will need

Anchovies

Garlic

Cooking Oil

Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Ingredients you will need

Black Pepper

Tomato

Parsley

Capers

Olives

Sauce

Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.

Ingredients you will need

Cooked Pasta

Cheese

Greens

Bread

Sauce

Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl.

Ingredients you will need

Greens

Juice

Lemon

Equipment you will use

Bowl

Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Garnish plates with black olives, if using.

Ingredients you will need

Black Olives

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1can

tinned flat anchovy fillets, drained 1can

tinned flat anchovy fillets, drained 80grams

(about 2 bundles) arugula leaves, coarsely chopped 411grams

diced tomatoes, drained 907grams

chunky style crushed tomatoes 3Tbsps

capers 4servings

Coarse salt and black pepper 454grams

spaghetti, cooked to al dente (with a bite)4servings

Crusty bread, for mopping 15grams

(a couple of handfuls) flat leaf parsley, chopped 4cloves

garlic, chopped 1large

lemon 1head

Radicchio lettuce, coarsely chopped 4servings

Oil cured black olives, for garnish, optional 20

oil-cured black olives, cracked away from pit and coarsely chopped 2Tbsps

Extra-virgin olive oil, to coat 2Tbsps

(2 turns around the pan) extra-virgin olive oil 4servings

Grated Parmigiano Reggiano or Romano, for passing, optional 9servings

A few grinds black pepper 1teaspoons

crushed red pepper flakes 51grams

(about 1 bundle) watercress leaves, coarsely chopped

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Italian. 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 Il Molino di Grace Chianti Classico Riserva. It has 4.1 out of 5 stars and a bottle costs about 40 dollars.

Il Molino di Grace Chianti Classico Riserva

Very complex and spicy bouquet recalling red fruit, cherry jam, white pepper; abundant earthiness confirmed on the full, rich, silky and persistent palate.