Conchiglie Puttanesca (Based On Sopranos' Family Cookbook) Recipe

Name: Conchiglie Puttanesca (Based On Sopranos' Family Cookbook)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quarts water; salt, if desired (See Notes below); 1/3 cup extra virgin olive oil; 3 garlic cloves, finely chopped; 2 (14 1/2 ounce) cans diced tomatoes, drained (I used No Salt Added); 1 tablespoon fresh oregano or 1 teaspoon dried oregano; 1 tablespoon fresh basil or 1 teaspoon dried basil; 1 tablespoon fresh thyme or 1 teaspoon dried thyme; 1 lb conchiglie (medium shells pasta); 12 -15 black olives, oil-cured, pitted, halved lengthwise; 1/4 cup capers, rinsed well; 8 -12 anchovy fillets, drained, chopped (I used all 12 in the flat can); 1/4 teaspoon red pepper flakes (See Notes)

Servings: persons

6 quarts water
salt, if desired (See Notes below)
1/3 cup extra virgin olive oil
3 garlic cloves, finely chopped
2 (14 1/2 ounce) cans diced tomatoes, drained (I used No Salt Added)
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 tablespoon fresh basil or 1 teaspoon dried basil
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 lb conchiglie (medium shells pasta)
12 -15 black olives, oil-cured, pitted, halved lengthwise
1/4 cup capers, rinsed well
8 -12 anchovy fillets, drained, chopped (I used all 12 in the flat can)
1/4 teaspoon red pepper flakes (See Notes)

1
["Heat 6 quarts of water to boiling. Add salt to water, if desired.", "In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it.", "Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat.", "Once water is boiling, add conchiglie and cook until ""al dente"" or according to package directions, draining well (See Notes).", "Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes.", "If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.", "NOTES: I omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! For a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.", "If you want to serve the puttanesca later, allow it to cool. Rinse and drain the pasta well. Then, add the puttanesca and pasta to the Crock-Pot. Mine stayed moist and warm for the 2 hours I warmed it."]

2964

kcal

Calories

320

Fat

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 13 ingredients. The key ingredients include: 6 quarts water, salt, if desired (See Notes below), 1/3 cup extra virgin olive oil, 3 garlic cloves, finely chopped, and more.

Yes, Conchiglie Puttanesca (Based On Sopranos' Family Cookbook) falls under the General 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.

Conchiglie Puttanesca (Based On Sopranos' Family Cookbook)

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