Ingredients
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1 lb rigatoni pasta or 1 lb penne
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1 tablespoon extra virgin olive oil
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3 -4 large garlic cloves, minced
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1 cup chopped onion
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon fresh thyme, chopped
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2 tablespoons fresh basil (coarsely chopped or chiffonaded)
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1 tablespoon fresh oregano, chopped
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2 ounces rolled anchovies packed in oil
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1 (28 ounce) can diced tomatoes
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1 bay leaf
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1/4 teaspoon crushed red pepper flakes
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1/4 cup drained capers
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1 cup kalamata olives or 1 cup burgundy olive, pitted and halved
Instructions
- Bring a large pot of water to boil and add a generous palmful of sea salt or kosher salt to the pot. Add pasta and cook according to package directions until al dente.
- While waiting for the water to boil, heat oil in a medium skillet. Add garlic and cook for about 2 minutes, stirring occasionally, and making sure it does not burn. Then add onion, salt, pepper, fresh herbs and stir, cooking, for about 5 minutes. Add the anchovies and their oil, raise the heat to medium-high, and cook for another 1-2 minutes, stirring until anchovies are dissolved.
- Add tomatoes with their juice, as well as bay leaf and red pepper flakes. Simmer for 5 minutes, then add olives and capers. Simmer another 5-10 minutes, then taste and adjust seasonings. Drain pasta and place in a large shallow bowl, then toss with the puttanesca sauce and serve.