| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces dry angel hair pasta
- 3 tablespoons olive oil, plus more for tossing the pasta
- One 28-ounce can whole plum tomatoes
- 6 cloves garlic, thinly sliced
- 4 anchovy fillets
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/2 cup roughly chopped pitted black olives
- 3 tablespoons drained jarred capers
- 2 tablespoons chopped fresh parsley leaves
- Grated Parmesan, for serving
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, toss with some oil and keep warm.
- Drain the tomatoes into a large bowl and reserve the juice. Roughly crush the tomatoes with your hands.
- Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic, anchovies and chile flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes. Add the crushed tomatoes and a generous pinch each of salt and pepper. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the tomatoes are soft and begin to lose their shape, 5 to 7 minutes. Stir in the olives, capers and reserved tomato juice. Continue to simmer until the sauce has thickened slightly and the flavors have blended, about 10 minutes more.
- Add the cooked pasta to the skillet along with the parsley and remaining 1 tablespoon oil and toss well. Season with salt and pepper and serve with Parmesan.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 485 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 4 mg |
| Sodium | 766 mg |
Reviews
I made this last night and it was amazing and easy. The only thing I did wrong, was make the angel hair too soon so it was a bit mushy. Next time I’d make the Puttanesca and while it’s simmering, make the Puttanesca. Also I used Kalamata olives instead of regular black ones.
Delicious! And so easy!
Delicious and so easy to make! A winner for a quick, easy and impressive dinner.