Ingredients

• 1 can ripe tomatoes
• 1 teaspoon tomato paste
• 2 garlic cloves, thinly cut
• 2 anchovies
• 1 teaspoon capers, chopped roughly
• 1/4 cup black olives
• Sprinkle of red chili flakes
• Extra Virgin Olive Oil
• 300 grams your favorite pasta (I used my favorite pappardelle but feel free to pick your favorite pasta type)

Prep Instructions

1. Sprinkle your non-stick skillet with olive oil.
2. Add anchovies, garlic, capers, chili flakes and cook on medium heat for 2-3 minutes. You will start sensing the amazing smell of garlic.
3. Add the tomato paste and mix well. Cook some 2-3 more minutes.
4. Add tomatoes and olives and cover with a lid. Cook on low heat for 30 minutes or even 45 minutes if you can afford the time. Do not uncover the lid too often but mix from time to time to avoid any burning which should not really happen if you cook on low heat.
5.  In a separate pot boil some water with a little salt and add your pasta.
6. Cook your pasta as it says on the packaging. I like my pasta al dente so I usually cook it for no more than 15 minutes. But it all depends on the pasta type you are cooking. Please follow the instructions on the packaging. When your pasta is done, drain it and set aside. You can sprinkle it with some cold water to avoid sticky noodles but not too much to cool it down completely.
7. Add your pasta into the skillet with the puttanesca sauce and gently mix to evenly spread the sauce.
8. Serve immediately. You can sprinkle with some extra virgin olive oil. Have it with a tiny glass of high quality red wine. Remember it is about quality not quantity.

Nutrition Facts & Tips