Pantry Pasta Puttanesca

A real favorite in terms of pantry dishes, puttanesca sauce really packs a punch. Easily made with ingredients in the pantry, it is a hearty dish that doesn’t require a trip to the market. Putanesca sauce gets its name from the bold, pungent flavor that the main ingredients (anchovies, garlic, red pepper, olives, capers) impart. Read about the history of the sauce, and how it got its name, HERE.

Pasta Puttanesca

• 3-4 cloves garlic, chopped
• 2-3 anchovy filets
• 1/4 c chopped pitted olives (I always keep a bunch of Fairway’s pitted spicy olives on hand for this dish)
• 2 T capers
• Red pepper flakes
• 1 28-ounce can/box of chopped tomatoes

Saute the garlic in olive oil and after a few minutes add the anchovies and olives. Cook another few minutes and then add the tomatoes, capers and red pepper flakes. No need to add salt (with the anchovies already adding plenty) but fresh cracked black pepper kicks it up even more.

Garlic, anchovies and olives

I had a little bit of both orecchiette and perciatelli, and since I didn’t want to open up another box of anything, I mixed both, which was possible since they cook in approximately the same amount of time (11 min vs. 12 min).

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