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Pasta alla puttenesca
Nb persons: 3
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 1 tablespoons | salt-packed capers |
| 1 can | San Marzano tomatoes |
| 6 salt-packed anchovy fillets Coarse salt 3,tablespoons extra-virgin olive oil | |
| 1/4 medium | red onion, chopped |
| 2 cloves | garlic, thinly sliced |
| 1/2 teaspoons | crushed red-pepper flakes |
| 1/2 pound | penne pasta |
| 1/4C | gaeta olives, pitted and coarsely chopped |
| 3 tbsp | coarsely chopped fresh flat-leaf parsley |
Freshly grated Parmigiano-Reggiano cheese, for serving
Directions
Rinse capers after soaking in milk.
Place tomatoes in a medium saucepan and break apart -simmer over medium-high heat until reduced by half; set aside.
Place anchovies in a small bowl of mill & soak 15 mins.Drain anchovies, pat dry, and coarsely chop 3 of them.
Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
Meanwhile, heat oil, onion, garlic, and anchovies in another large pot over medium heat. Cook, stirring, until onion is lightly browned and anchovies have broken down, about 5 minutes. Add tomato sauce and red-pepper flakes. Cook, stirring, until fragrant, about 3 minutes. Remove from heat.
Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving 1/3 cup pasta water.
Add pasta and reserved pasta water to tomato mixture; stir and toss over medium heat until pasta is well coated. Stir in capers, olives, rest of anchovies, diced, and parsley; serve immediately with grated cheese on the side.
Recipe uploaded with Shop'NCook for iPhone.
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