Rigatoni alla Puttanesca
There are plenty of recipes for puttanesca sauce printed in cookbooks and floating around online, and with good reason. It's easy, fast, inexpensive, satisfying and really delicious. So if you've never made it before, or haven't made it in a long time, pick up a good quality rigatoni, some Italian plum tomatoes and go for it. Paired with a salad, some garlic bread and a glass of chianti, you can't go wrong.
- 1/4 cup extra virgin olive oil
- 1/2 medium red onion, chopped
- 4 to 6 cloves garlic, finely chopped
- 2-ounce tin of flat anchovies, drained, rinsed and chopped (see recipe notes)
- 1/4 cup dry white wine
- 28-ounce can Italian plum tomatoes
- 1 tablespoon tomato paste
- 1/2 cup black olives, pitted and halved
- 2 to 3 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 3/4 lb rigatoni, cooked according to package directions
Heat the olive oil in a pan over medium heat. Add the onion and sauté until softened, 2 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Stir in the anchovies and continue cooking, stirring frequently, about 3 more minutes.
Stir in the white wine, tomatoes, tomato paste, olives, capers, oregano and crushed red pepper. Cook for about 2 minutes, then season to taste with salt and freshly ground black pepper. The anchovies can be salty, so be careful with the salt and add it in small increments.
Simmer for 30 minutes, stirring occasionally. Serve over hot, cooked rigatoni.
You can reduce the saltiness of canned anchovies by removing them from the oil and giving them a quick rinse in a small dish of cold water. Remove and blot dry with paper towels before chopping.