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water salt extra-virgin olive oil garlic tomatoes fresh oregano fresh basil thyme conchiglie black olives capers anchovy red pepper
Viewed: 47 - Published at: 2 years agoIngredients
- 6 quarts water
- salt, if desired (See Notes below)
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, finely chopped
- 2 (14 1/2 ounce) cans diced tomatoes, drained (I used No Salt Added)
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon fresh basil or 1 teaspoon dried basil
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 lb conchiglie (medium shells pasta)
- 12 -15 black olives, oil-cured, pitted, halved lengthwise
- 1/4 cup capers, rinsed well
- 8 -12 anchovy fillets, drained, chopped (I used all 12 in the flat can)
- 1/4 teaspoon red pepper flakes (See Notes)
Method
- Heat 6 quarts of water to boiling. Add salt to water, if desired.
- In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it.
- Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat.
- Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well (See Notes).
- Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes.
- If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.
- NOTES: I omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! For a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.
- If you want to serve the puttanesca later, allow it to cool. Rinse and drain the pasta well. Then, add the puttanesca and pasta to the Crock-Pot. Mine stayed moist and warm for the 2 hours I warmed it.
