Paccheri Puttanesca sauce
PREPARATION 10 minutes
COOKING 45 minutes
SERVING 2-4
1 package (500 g) of PACCHERI ATTILIO #136 pasta, cooked al dente
INGREDIENTS
- 45 ml (3 tbsp.) olive oil
- 2 minced garlic cloves
- 4-5 anchovy fillets rinsed under cold water and coarsely chopped
- 800 g (1 can) Dedicato tomatoes (previously crushed)
- 60 ml (1/4 cup) rinsed capers
- 5 ml (1 tsp) each: salt, pepper, maple syrup and crushed peppers
- 80 ml (1/3 cup) MIX MEDITERANO #804 olives
- 45 ml (3 tbsp.) olive oil
- A few leaves of fresh basil
- cooking water
PREPARATION
- In a saucepan, heat the olive oil and garlic for 2 to 3 minutes (without browning).
- Add the anchovies. Cook for 2 minutes.
- Add the crushed tomatoes.
- Add capers and seasonings. Bring to a boil.
- Simmer gently for 30 minutes. Stir occasionally.
- Meanwhile, cook the pasta al dente (follow the directions on the package).
- When the texture of the sauce is nice and thick, remove from heat.
- Add the olives. Mix well.
- Drain the pasta (reserve 125 ml (1/2 cup of cooking water).
- Add the oil, half the sauce and a little cooking water.
- Mix.
- Serve in a presentation dish. Garnish with fresh basil and grated Parmesan…Viva Italia!
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