While no one really knows the true origins of Pasta Puttanesca, we are sure of one thing— this Naples based dish is one of our favorites and for a good reason! It's not only oh-so delicious and bursting with flavor, but it is ridiculously easy to make. So, it's perfect for a quick weeknight dinner, especially when your pantry is looking a little sparse.
- 2 bottles Pasta Jay's Marinara
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 4 to 6 cloves garlic, chopped
- 1 tin flat anchovy fillets, drained
- 1/2 teaspoon crushed red pepper flakes
- 20 oil-cured black olives, cracked away from pit and coarsely chopped
- 3 tablespoons capers
- A few grinds black pepper
- 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
- 1 pound spaghetti, cooked to al dente (with a bite)
- Crusty bread, for mopping
- Grated Parmigiano Reggiano or Romano, for passing (optional)
How To Make
STEP 1: Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, Pasta Jay's Marinara, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
STEP 2: Toss sauce with cooked pasta, and serve. Pass bread and cheese at the table.
Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.