Rigatoni Puttanesca Recipe

Name: Rigatoni Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, halved and slivered; 6 cloves garlic, coarsely chopped; 2 (28 ounce) cans Italian plum tomatoes; 1 1/2 tablespoons tomato paste; 2 (2 ounce) cans anchovies packed in oil; 3/4 cup pitted and coarsely chopped black olives; 4 tablespoons drained capers; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 pinch of crushed red pepper flakes; fresh coarse ground black pepper, to taste; 1 lb rigatoni pasta or 1 lb other large tube-shaped pasta; parmesan cheese (optional)

Servings: persons

3 tablespoons olive oil
1 large yellow onion, halved and slivered
6 cloves garlic, coarsely chopped
2 (28 ounce) cans Italian plum tomatoes
1 1/2 tablespoons tomato paste
2 (2 ounce) cans anchovies packed in oil
3/4 cup pitted and coarsely chopped black olives
4 tablespoons drained capers
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch of crushed red pepper flakes
fresh coarse ground black pepper, to taste
1 lb rigatoni pasta or 1 lb other large tube-shaped pasta
parmesan cheese (optional)

1
Heat 2 tablespoons of olive oil in a heavy saucepan.
2
Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
3
Crush tomatoes slightly; add to the saucepan along with their liquid.
4
Stir in tomato paste; cook for 5 minutes over medium heat.
5
Coarsely chop the anchovies and add to the saucepan along with their oil.
6
Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
7
Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
8
While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
9
Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
10
Drain pasta and serve topped with puttanesca sauce.
11
Pass the Parmesan.

1000

kcal

Calories

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 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large yellow onion, halved and slivered, 6 cloves garlic, coarsely chopped, 2 (28 ounce) cans Italian plum tomatoes, and more.

Yes, Rigatoni 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.

Rigatoni Puttanesca

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