Puttanesca Pasta

Ingredients

• ¼ cup (60 ml) your best olive oil
• 4 to 8 anchovy fillets, use to your liking
• 1 teaspoon (5 ml) red pepper flakes, optional
• 4 to 5 large garlic cloves, minced
• 1 28- ounce (790 g) can whole peeled tomatoes
• ½ cup (120 ml) Pitted kalamata olives sliced
• 3 tablespoons (45 ml) capers
• 2 teaspoons (10 ml) dried oregano
• Kosher salt
• ½ cup (120 ml) chopped parsley

Method

1. In a large, deep pan, heat a good ¼ cup (60 ml) or so of extra virgin olive oil over medium heat. Add the anchovy fillets and red pepper flakes and cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil, infusing it with flavor).
2. Add the garlic and cook for a brief 30 seconds, until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, using your cooking utensil to break up the tomatoes.
3. Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes, or until thickened to your liking.
4. While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to the package instructions.
5. When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt if needed.
6. Garnish with the remaining olives and capers and the fresh parsley. Serve!

Source reference

Curation note (AI-assisted gap fix): this recipe is archived from blimacake.com and kept as its own version. The source post left one ingredient line as a bare quantity (“2 teaspoons”) with the name dropped; the method still calls for “the dried oregano.” During curation an AI web search located a closely matching published recipe, The Mediterranean Dish: Pasta Puttanesca, which lists “2 teaspoons dried oregano”, and that was used only to restore the missing ingredient name. Nothing else was changed.