Pasta Puttanesca
Strozzapreti pasta tossed with fresh tomatoes, peppers, olives, anchovies, capers, and garlic gives this pasta big bold flavors, Enjoy!
Servings: 6
Ingredients
- 1/2 c. extra virgin olive oil
- 2 anchovy filets rinsed, coarsely chopped
- 1 stalk celery diced (about ½ cup)
- 1/2 c. diced yellow onion
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 2 cloves garlic minced
- 2 pinches red pepper flakes
- 1/2-1 tsp. dried oregano
- 3 T. tomato paste
- 3 T. sundried tomato pesto (I use Raos)
- 1/2 pint cherry or grape tomatoes quartered
- 1/2 c. sliced blacked olives
- 1/2 c. sliced green olives
- 1/4 c. capers drained
- 2 handfuls baby spinach
- 8 oz. Strozzapreti pasta or spaghetti, penne, gnocchi
- Kosher and freshly cracked black pepper to taste
- Fresh chopped parsley for garnish if desired
Instructions
- Assemble your ingredients and prep all veggies before you begin.
- Bring a large pot of salted water to a boil. Once boiling, add the pasta, cooking until al dente, about 7-9 minutes.
- Meanwhile, in a large skillet, warm the olive oil over medium heat. Add the anchovies and cook, breaking them up with a wooden spoon, until they start to disintegrate into the olive oil about 1-2 minutes.
- Add the celery, onions, red and green bell peppers, garlic, crushed red pepper, and oregano. Cook, stirring occasionally until the veggies are tender-crisp about 3-5 minutes
- Add the tomato paste, sundried tomato pesto, and cherry tomatoes, stir to combine. Cook for 2-3 minutes.
- Add the olives, capers, and spinach to the skillet, stir to combine. Turn off the heat, stirring occasionally until the spinach is wilted.
- Drain the pasta reserving a 1/2 cup of the pasta water. Add the pasta to the sauce, stirring to combine. Add pasta water as needed. Taste, and adjust the seasonings adding kosher salt and freshly cracked pepper to taste.
- Serve in bowls topped with fresh chopped parsley if desired.
