Recipe Library
Bucatini alla Puttanesca
Bucatini alla Puttanesca delivers a rich, savory sauce where anchovies melt into olive oil with garlic and tomatoes, then mingle with briny Kalamata olives, capers, and fresh oregano. The thick strands catch every drop of this bold, deeply flavored sauce, finished with a final gloss of olive oil.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 473
- Protein
- 14g
- Carbs
- 69g
- Fat
- 15g
- Fiber
- 6g
- Sugar
- 4g
- Sodium
- 587mg
Ingredients
- 4 anchovy fillets, chopped
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp finely chopped garlic
- 2 cup coarsely chopped canned no-salt-added whole peeled tomatoes, with their juice
- 1/8 tsp salt plus 1 tablespoon, divided
- 12 oz bucatini pasta or spaghetti
- 8 black olives, Kalamata or Greek, unpitted
- 1 tbsp capers, rinsed
- 1 tsp coarsely chopped fresh oregano
Instructions
- Combine anchovies and 2 tablespoons oil in a large saucepan over medium heat. When the anchovies begin to dissolve, add garlic and stir for about 15 seconds. Add tomatoes and season with 1/8 teaspoon salt; cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes. Remove from heat.
- When the sauce is about halfway done, bring 2 quarts of water to a boil in a large pot. Add the remaining 1 tablespoon salt, then stir in pasta until all the strands are submerged. Cook according to package instructions until just tender.
- Cut olives into slivers by slicing the flesh away from the pit. When the pasta is halfway done, return the sauce to medium heat and stir in the olives, capers and oregano.
- When the pasta is done, drain well and toss with the sauce, adding the remaining 1 tablespoon oil. Serve at once.