Pasta Puttanesca

Preparation

Utensils Required

Chef's Knife
Cutting Board
Deep Skillet
Large Pot
Stirring Spoon
Measuring Cups
Tongs

Prep Time

7-10 Min

Cook Time

10-15 Min

Yield

3-4 Servings

Ingredients

Olive Oil

Or coconut oil

1 Tbsp

Garlic

Or 1 Tbsp pre-minced

2 Cloves

Shallot
Or onion

1 Whole

Black Olives

1/2 Cup

Capers

1 Tbsp

Sugar

1 tsp

Spanish or Hungarian Paprika

2 tsp

Canned, Whole Tomatoes
San Marzano tomatoes, if possible

28 oz

Angel Hair Pasta
Or spaghetti pasta (cook time will differ)

1 lb

Cherry or Grape Tomatoes

4 oz

Fresh Basil or Parsley

1/4 Cup

Fresh Mozzarella Pearls
Freshly grate parmesan works too

4 oz

Instructions

Mise en Place

1) Fill large pot with 3-4 quarts of water and bring to a boil
2)Peel and mince garlic
3) Peel and finely dice shallot
4) Slice or roughly chop black olives
5) Roughly chop capers
6) Pour canned tomatoes into a bowl and crush with hands or a fork
7) Half or quarter cherry tomatoes

Process

1) Heat skillet with oil to medium, add garlic and shallot for 1-2 minutes. Watch closely and stir to prevent burning.
2) Add tomatoes to skillet and cook for 10 minutes. Tomatoes will soften and become more like a sauce.
3) If using spaghetti, a couple minutes after tomatoes are simmering, add 1 1/2 Tbsp of salt and pasta to pot of boiling water. If using angel hair pasta, wait until you have simmered the tomatoes for 10 minutes and then add the pasta and salt.
4) After the tomatoes have simmered for 10 minutes, stir in olives and capers.
5) Remove pasta with tongs and add to sauce. It's okay to get some pasta water in the sauce. Stir with the sauce and taste. Add pepper and salt to taste, capers are very salty so it's best to not salt until the end to make sure it isn't over-salted.
6) When plating, top with mozzarella, tomatoes and basil. Enjoy!

Additional Notes:

If your sauce isn't thick enough, add a little pasta water and cook a couple extra minutes. The starch from the pasta water will help thicken.

Leftovers? Here's how to use them!

COMING SOON!!!

Work in progress, so many options and working on getting them loaded...