Pasta Puttanesca

Name: Pasta Puttanesca
Yield: 3 servings
Cuisine: British
Ingredients: 2 cups flour; 5 egg yolks; to taste Salt; 3 tablespoons olive oil; 5 cloves garlic, lightly mashed and peeled; 3 or more anchovy fillets; 1 (28 ounce) can whole plum tomatoes; to taste Freshly ground black pepper; 1/2 cup pitted black olives; 2 tablespoons capers; to taste Crushed red pepper flakes; Chopped fresh parsely, oregano, marjoram, or basil leaves for garnish

Louis Ong @ilflotte

By Mark Bittman

Louis Ong @ilflotte

By Mark Bittman

Saved

Ingredients

3 servings

Pasta
2 cupsflour
5egg yolks
Sauce
to tasteSalt
3 tablespoonsolive oil
5 clovesgarlic, lightly mashed and peeled
3or more anchovy fillets
1 (28 ounce)can whole plum tomatoes
to tasteFreshly ground black pepper
1/2 cuppitted black olives
2 tablespoonscapers
to tasteCrushed red pepper flakes
Chopped fresh parsely, oregano, marjoram, or basil leaves for garnish

Saved

Steps

1

Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
2

Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
3

Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.