Bucatini Puttanesca Recipe

Name: Bucatini Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1/2 cup black olives, rinsed, pitted and thinly sliced (such as Gaeta or Micoise); 1/2 cup green olives, rinsed, pitted and coarsely chopped (Italian Style); 3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed; 1/2 teaspoon red pepper flakes, plus more for garnish; 1 (28 ounce) can tomatoes, half-pureed, half roughly crushed; 1 sprig fresh basil, plus more (to garnish); 1/2 teaspoon dried oregano; coarse salt; 1 lb bucatini pasta; freshly grated parmesan cheese

Servings: persons

1 1/2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup black olives, rinsed, pitted and thinly sliced (such as Gaeta or Micoise)
1/2 cup green olives, rinsed, pitted and coarsely chopped (Italian Style)
3 tablespoons capers, preferably salt-packed, thoroughly soaked and rinsed
1/2 teaspoon red pepper flakes, plus more for garnish
1 (28 ounce) can tomatoes, half-pureed, half roughly crushed
1 sprig fresh basil, plus more (to garnish)
1/2 teaspoon dried oregano
coarse salt
1 lb bucatini pasta
freshly grated parmesan cheese

1
Bring a large pot of water to a boil.
2
Place olive oil and garlic in a large saucepan. Heat over medium hear until the garlic begins to sizzle, but not brown ,about 30 seconds. Add the olives, capers, and 1/4 teaspoons of red pepper flakes. Add the pureed and crushed tomatoes. Bring to a boil, reduce heat, and simmer for 15 minutes. Add the basil sprig, the remaining 1/4 teaspoons red pepper flakes, and the oregano, and cook for an additional 10 minutes.
3
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 peper flakes, grated Parmesan cheese, and freshly torn basil leaves.

552

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 tablespoons extra virgin olive oil, 2 garlic cloves, minced, 1/2 cup black olives, rinsed, pitted and thinly sliced (such as Gaeta or Micoise), 1/2 cup green olives, rinsed, pitted and coarsely chopped (Italian Style), and more.

Yes, Bucatini Puttanesca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bucatini Puttanesca

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