Reviews
Add Rating & Review
Back to Bucatini Puttanesca
All Reviews for Bucatini Puttanesca
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 to 6 servings
mh_1069_puttanesca.jpg
Ingredients
Ingredient Checklist
1 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 cup black olives, such as Gaeta or nicoise, rinsed, pitted, and thinly sliced
1/2 cup Italian-style green olives, rinsed, pitted, and coarsely chopped
3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed
1/2 teaspoon red-pepper flakes, plus more for garnish
1 can (28 ounces) best-quality tomatoes, half pureed, half roughly crushed
1 sprig fresh basil, plus more for garnish
1/2 teaspoon dried oregano
Coarse salt
1 pound bucatini pasta
Freshly grated Parmesan cheese
Cook's Notes
Even tastier if made a day ahead, puttanesca sauce also pairs beautifully with fish.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 to 6 servings
mh_1069_puttanesca.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 to 6 servings
Recipe Summary
Yield: Makes 4 to 6 servings
Yield: Makes 4 to 6 servings
Makes 4 to 6 servings
mh_1069_puttanesca.jpg
mh_1069_puttanesca.jpg
Ingredients
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 cup black olives, such as Gaeta or nicoise, rinsed, pitted, and thinly sliced
- 1/2 cup Italian-style green olives, rinsed, pitted, and coarsely chopped
- 3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed
- 1/2 teaspoon red-pepper flakes, plus more for garnish
- 1 can (28 ounces) best-quality tomatoes, half pureed, half roughly crushed
- 1 sprig fresh basil, plus more for garnish
- 1/2 teaspoon dried oregano
- Coarse salt
- 1 pound bucatini pasta
- Freshly grated Parmesan cheese
Directions
Bring a large pot of water to a boil.
Place olive oil and garlic in a large saucepan. Heat over medium heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the olives, capers, and 1/4 teaspoon of the red-pepper flakes. Add the pureed and crushed tomatoes. Bring to a boil, reduce the heat, and simmer for 15 minutes. Add the basil sprig, the remaining 1/4 teaspoon red-pepper flakes, and the oregano, and cook for an additional 10 minutes.
Meanwhile, generously salt the boiling water. Add the pasta, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify, and taste for doneness. Drain the pasta, and toss with the sauce. Serve with additional red-pepper flakes, grated Parmesan cheese, and freshly torn basil leaves.
Cook's Notes
Even tastier if made a day ahead, puttanesca sauce also pairs beautifully with fish.
Cook’s Notes
Even tastier if made a day ahead, puttanesca sauce also pairs beautifully with fish.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Bucatini Puttanesca
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Bucatini Puttanesca
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
