Aysha Puttanesca

Name: Aysha Puttanesca
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 oz anchovies in olive oil (undrained); 1 cup kalamata olives (roughly chopped); 1/2 cup capers (drained); 4 cloves Garlic (chopped); 1/2 cup Extra Virgin Olive Oil; 2 (28 oz) cans whole peeled tomatoes (preferably San Marzano); 1 tsp Oregano; 1 tsp black pepper; 1 lb Campanelle Pasta; 1/4 cup Fresh Parsley (chopped); Parmesan Cheese (for grating)

Lance Wilson @lance_wilson

Nyack, NY

A simple weeknight dinner

Lance Wilson @lance_wilson

Nyack, NY

A simple weeknight dinner

Saved

Ingredients

30 mins

4 servings

3 ozanchovies in olive oil (undrained)
1 cupkalamata olives (roughly chopped)
1/2 cupcapers (drained)
4 clovesGarlic (chopped)
1/2 cupExtra Virgin Olive Oil
2 (28 oz)cans whole peeled tomatoes (preferably San Marzano)
1 tspOregano
1 tspblack pepper
1 lbCampanelle Pasta
1/4 cupFresh Parsley (chopped)
Parmesan Cheese (for grating)

Saved

Steps

30 mins

1

add the anchovies, anchovy oil, olives, capers, garlic, and olive oil to a medium pot and sizzle over medium heat for a few minutes
2

Add the tomatoes, oregano, and pepper.
3

Mash the tomatoes using a potato masher in the pot.
4

simmer 30 minutes, stirring occasionally
5

Bring a pot of salted water to boil, and cook the pasta to al-dente.
6

Reserve 1/4 cup of the pasta water, and drain the rest of the pasta
7

Add the pasta back to the pot, and add the reserved pasta water. place over low heat and stir in approximately 2 cups of the sauce, and all but a tablespoon of parsley.
8

Simmer to finish cooking the pasta and to thicken the sauce.
9

Serve in a bowl, with an extra 1/2 cup of sauce poured on top, followed by a sprinkling of parsley and parmesan
10