Puttanesca with Angel Hair Pasta
Ingredients For Puttanesca with Angel Hair Pasta
Kosher salt and freshly ground black pepper
12 ounces dry angel hair pasta
3 tablespoons olive oil, plus more for tossing the pasta
One 28-ounce can whole plum tomatoes
6 cloves garlic, thinly sliced
4 anchovy fillets
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup roughly chopped pitted black olives
3 tablespoons drained jarred capers
2 tablespoons chopped fresh parsley leaves
Grated Parmesan, for serving
Directions For Puttanesca with Angel Hair Pasta
- Bring a pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, toss with some oil and keep warm.
- Drain the tomatoes into a large bowl and reserve the juice. Roughly crush the tomatoes with your hands.
- Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic, anchovies and chile flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes. Add the crushed tomatoes and a generous pinch each of salt and pepper. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the tomatoes are soft and begin to lose their shape, 5 to 7 minutes. Stir in the olives, capers and reserved tomato juice. Continue to simmer until the sauce has thickened slightly and the flavors have blended, about 10 minutes more.
- Add the cooked pasta to the skillet along with the parsley and remaining 1 tablespoon oil and toss well. Season with salt and pepper and serve with Parmesan.