Fusilli Puttanesca Recipe

Name: Fusilli Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 3 anchovy fillets; 2 dried chili peppers, minced, or; 1 to 2 teaspoons crushed red pepper flakes; 2 tablespoons capers; 7 cloves garlic, minced; 12 oil-cured black olives; 1 can Italian style, whole, plum tomatoes (28 ounces); Fresh ground black pepper to taste; 2 tablespoons dried oregano; 7 fresh basil leaves; 1 to 1 1/2 pounds fusilli; 1 tablespoon salt

Servings: persons

3 tablespoons extra virgin olive oil
3 anchovy fillets
2 dried chili peppers, minced, or
1 to 2 teaspoons crushed red pepper flakes
2 tablespoons capers
7 cloves garlic, minced
12 oil-cured black olives
1 can Italian style, whole, plum tomatoes (28 ounces)
Fresh ground black pepper to taste
2 tablespoons dried oregano
7 fresh basil leaves
1 to 1 1/2 pounds fusilli
1 tablespoon salt

1
Heat olive oil in a large saucepan over high heat.
2
Add the anchovies and let them dissolve in the oil for a minute.
3
Add the chilis, capers, garlic, and olives.
4
Stir and cook for about a minute.
5
Drain the liquid from the tomatoes into the saucepan.
6
Coarsely chop the tomatoes or squeeze with your hand into the saucepan.
7
Stir to heat through, season with black pepper, and lower the heat to medium.
8
Add the oregano to the sauce by rubbing it between your hands and dropping it into the tomato mixture.
9
Tear the basil leaves into the sauce.
10
Stir and taste.
11
Correct seasoning.
12
Bring 6 quarts water to a boil.
13
Add salt.
14
Add the pasta to the boiling water and cook until al dente, drain, and toss with a bit of the sauce to keep it from sticking.
15
Divide the pasta onto four or more plates and dress with the rest of the sauce.

2859

kcal

Calories

313

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: 3 tablespoons extra virgin olive oil, 3 anchovy fillets, 2 dried chili peppers, minced, or, 1 to 2 teaspoons crushed red pepper flakes, and more.

Yes, Fusilli Puttanesca falls under the Soups & Stews 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.

Fusilli Puttanesca

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