Puttanesca Angel Hair Pasta (Printable Recipe)
Angel hair pasta mixed with olives, capers, garlic, and tomatoes for a vibrant Mediterranean-style dinner.
# Ingredients You'll Need:
→ Pasta Base
01 -
Kosher salt and freshly ground black pepper
02 -
12 ounces dry angel hair pasta
03 -
3 tablespoons olive oil, plus extra for tossing
→ Puttanesca Sauce
04 -
One 28-ounce can whole plum tomatoes
05 -
6 cloves garlic, thinly sliced
06 -
4 anchovy fillets
07 -
1/4 to 1/2 teaspoon crushed red pepper flakes
08 -
1/2 cup roughly chopped pitted black olives
09 -
3 tablespoons drained jarred capers
→ Finishing Touches
10 -
2 tablespoons chopped fresh parsley leaves
11 -
Grated Parmesan for serving
# Steps to Follow:
01 -
Bring large pot of salted water to boil. Cook angel hair pasta according to package directions until al dente. Drain, toss with oil, and keep warm.
02 -
Drain canned tomatoes into large bowl, reserving juice. Roughly crush tomatoes by hand to break into chunky pieces.
03 -
Heat 2 tablespoons olive oil in large skillet over medium-low heat. Add sliced garlic, anchovies, and red pepper flakes. Cook stirring occasionally until garlic turns lightly golden, about 3 minutes.
04 -
Add crushed tomatoes with generous pinch of salt and pepper. Increase heat to medium-high and bring to simmer. Cook stirring occasionally until tomatoes soften and lose their shape, 5 to 7 minutes.
05 -
Stir in black olives, capers, and reserved tomato juice. Continue simmering until sauce thickens slightly and flavors blend, about 10 minutes more.
06 -
Add cooked pasta to skillet along with fresh parsley and remaining 1 tablespoon oil. Toss well to coat. Season with salt and pepper and serve immediately with grated Parmesan.
# Extra Tips:
01 -
Angel hair pasta cooks quickly, so time the sauce preparation accordingly
02 -
Crush tomatoes by hand for rustic texture rather than using a food processor
03 -
Reserve tomato juice to add moisture and concentrated flavor to the sauce
04 -
Cook garlic gently to avoid burning and bitter flavors