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Rigattoni Alla Puttanesca Recipe

Ingredients

How to make it

  • Heat the oil in a saucepan, add the onion, garlic, anchovies and chillies. Cook over medium heat for 4-5 mins, until all are soft and golden.
  • Add the tomatoes and cook for further 3-4 mins, stirring occasionally. Then add the capers, wine, salt and black pepper to taste, cover and simmer for 20 mins.
  • 5 mins before the end add oregano and basil.
  • Meanwhile bring a large pot with salted water to a boil.
  • Add the pasta and cook al dente.
  • Drain the pasta, reserving 2 tbs of the cooking water in the pot.
  • Return the pasta to the hot pot.
  • Add the tomato sauce, olives and parsley and toss well.
  • Serve sprinkled with grated cheese.

Reviews & Comments 2

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    " It was excellent "
    pointsevenout ate it and said...
    Made it again. Added 1 cup cubed hard salami.
    Was this review helpful? Yes Flag
    " It was excellent "
    pointsevenout ate it and said...
    Outstanding pasta. Just wish it had meat in the sauce. Almost cubed up some hard salami. I was warry about putting in the anchovies. It's a tough fish to love. I didn't have to salt and pepper to taste. There was plenty of that in there with the anchovies and red peppers. Didn't use a full teaspoon of the peppers. I have enough stores to make it again.
    Was this review helpful? Yes Flag

The Cook

alagrecque Thessaloniki, GR

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