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Per serving
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- 1
Cook the pasta
Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside — don't rinse it.
- 2
Build your base
Heat a Dutch oven or heavy-bottomed pan over medium-high heat. Add the olive oil, then add the finely chopped carrot and the anchovy fillets. Cook and stir until the anchovies dissolve into the oil and the carrot is tender, about 4–5 minutes. The anchovies do the heavy lifting here — don't skip them.
- 3
Add the bold flavors
Stir in the chopped olives, drained sun-dried tomatoes, minced garlic, drained capers, oregano, thyme, crushed fennel seed, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
- 4
Simmer the sauce
Stir in the diced tomatoes with their liquid, the tomato paste, and the sugar. Bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes, until the sauce thickens and the flavors come together.
- 5
Toss and serve
Add the drained pasta and thinly sliced fresh basil to the sauce. Toss well to coat every piece. Divide into bowls and finish with a generous grating of Parmesan.
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Pasta Puttanesca
Created by: PastaAndProsciutto
Ingredients
- 1 lb penne pasta
- 1 tbsp olive oil
- 1 carrot
- 3 anchovy fillets
- 1/4 cup Greek olives
- 1/4 cup sun-dried tomatoes
- 5 garlic cloves
- 2 tbsp capers
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp fennel seed
- 1 tsp crushed red pepper flakes
- 28 oz diced tomatoes
- 1 tbsp tomato paste
- 1/2 tsp sugar
- 6 fresh basil
- 3 tbsp Parmesan cheese
Instructions
- Cook the pastaBring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside — don't rinse it.
- Build your baseHeat a Dutch oven or heavy-bottomed pan over medium-high heat. Add the olive oil, then add the finely chopped carrot and the anchovy fillets. Cook and stir until the anchovies dissolve into the oil and the carrot is tender, about 4–5 minutes. The anchovies do the heavy lifting here — don't skip them.
- Add the bold flavorsStir in the chopped olives, drained sun-dried tomatoes, minced garlic, drained capers, oregano, thyme, crushed fennel seed, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
- Simmer the sauceStir in the diced tomatoes with their liquid, the tomato paste, and the sugar. Bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes, until the sauce thickens and the flavors come together.
- Toss and serveAdd the drained pasta and thinly sliced fresh basil to the sauce. Toss well to coat every piece. Divide into bowls and finish with a generous grating of Parmesan.